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Tart lemon complements sweet strawberries beautifully creating the perfect little muffin for Spring brunch!
1. Preheat oven to 350 F. Line a standard 12-count muffin pan with cupcake liners (recipe will probably make more like 10 muffins).
Combine eggs and sugar in a large bowl. Beat with a hand mixer for about 5 minutes until pale and fluffy. I used my Kitchen Aid stand mixer on high.
2. Pour olive oil and lemon juice into egg mixture and gently fold.
3. In a separate bowl, mix dry ingredients (flour through salt) and lemon zest. Gently fold this into the egg mixture.
4. Fold the chopped strawberries into the batter. Spoon 1/4 cup of batter into each cupcake liner. Place a strawberry on top of each muffin. Bake for 18 minutes or until a toothpick comes out clean. Remove pan from oven and set on a wire rack.
5. Let muffins cool for about ten minutes. Dust lightly with powdered sugar and serve!
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