The Pioneer Woman Tasty Kitchen
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Strawberry-Lemon Muffins

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Level: Easy

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Description

Tart lemon complements sweet strawberries beautifully creating the perfect little muffin for Spring brunch!

Ingredients

  • 2 whole Eggs
  • ½ cups Sugar
  • ¼ cups Extra Virgin Olive Oil
  • 3 Tablespoons Fresh Lemon Juice (for 3 Tablespoons You'll Need About 1 Large Lemon)
  • ½ cups All-purpose Gluten-free Flour
  • ½ teaspoons Xanthan Gum
  • ½ teaspoons Baking Powder
  • 1 pinch Salt
  • 1 Tablespoon Lemon Zest
  • ½ cups Strawberries, Chopped
  • 4 whole Strawberries, Sliced For Topping
  • 1 Tablespoon Powdered Sugar

Preparation

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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