Strawberry Muffins

Strawberry Muffins (Makes 18 Muffins)
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable
1/2 Cup Honey
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped


1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.‬
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.‬
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬
5. Add the strawberries to the batter and slowly combine.‬
6. Line or grease muffin tins and fill 2/3 of the way with batter.‬
7. Bake for 20 minutes or until toothpick tester comes out clean.‬
8. Cool and serve.‬

* If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.

Side Note: I made 12 regular muffins and 12 mini muffins. I baked my mini muffins for 12 minutes and they were baked properly.