Strawberry-Lemonade Muffins

 

Yield:  30 mini-muffins or 12 regular size

 

Ingredients:

12 ½

ounces

all-purpose flour

1

teaspoon

baking soda

2

teaspoons

baking powder

¼

teaspoon

salt

2

--

Zest from two lemons

 

 

 

1

cup

sugar

½

cup

vegetable oil

1

large

egg, beaten

1

cup

non-fat yogurt

1

teaspoon

lemon extract

 

 

 

1

cup

strawberries, finely diced

 
Directions:
  • Preheat oven to 380oF.  Generously coat muffin tins with cooking spray or line with paper liners. 
  • In a large bowl combine the flour, baking soda, baking powder, salt and lemon zest.  Stir well.  Set aside.
  • In a small bowl combine sugar, vegetable oil, egg, yogurt, and lemon extract.  Stir well.
  • Add liquid ingredients to dry ingredients and mix.  Stir only until just combined – do not over mix.  Gently fold in strawberries.
  • Fill muffin tins until they are three-fourths full.  Bake for 10 minutes (6 minutes for mini-muffins).  Then rotate pan and bake for an additional 5 minutes (4 minutes).  Remove from oven and let cool for 5 minutes.  Remove from pan and let sit on a clean kitchen towel.
 

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Kathryn Bundy | Revised 19-June 2013