Strawberry Lemon Muffins
I used almond
juiced and zested
all purpose flour
Preheat oven to 375 degrees. Line a muffin pan with liners. Spray muffin liners with cooking spray to prevent the muffins from sticking once baked.
In a large bowl, beat together the milk, oil, sugar, egg, and lemon juice.
In a separate bowl, mix the lemon zest, flour, salt, and baking powder.
Mix together wet and dry mixture, do not over mix.
Fold in strawberries until combined.
Fill muffin cups about 3/4 full with the batter.
Bake 20-22 minutes, or until a toothpick comes out clean.
Allow to cool 10 minutes before removing from the muffin pan.
For another variation on this recipe, try blueberries in place of the strawberries!