Ingredients

The following ingredients have 6 Servings
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons sugar
  • 1 small lemon (zested)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2/3 cup whole milk
  • 1 large egg
  • 2 tablespoons unsalted butter (melted and cooled)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sliced strawberries (fresh or dehydrated)

Instruction

  • Preheat your oven to 350° and spray half of a 12 cup muffin tin generously with non-stick spray.
  • In a medium bowl combine the cup of flour, 2 tablespoons of sugar, a teaspoon of baking powder, a half teaspoon of baking soda and a quarter teaspoon of kosher salt. Grate in the zest from a whole lemon and whisk to combine.
  • In another bowl combine the 2/3 cup of whole milk, one whole egg, a teaspoon of fresh lemon juice, two tablespoons of melted butter (that has cooled) and half a teaspoon of vanilla extract. Whisk to combine and add it into the dry.
  • With a rubber spatula mix the ingredients together, scraping the bottom of the bowl. Add in the strawberries and mix until combined.
  • Divide the batter among the six (of a twelve 1 cup muffin tin) greased muffin tin spots and bake for 12-15 minutes.
  • Let cool for 10 minutes before running a knife along the edge and removing.
  • Serve with butter and real maple syrup.