strawberry lemon chocolate chip muffins
| Prep Time: 15 min | Serves: 18 |
| Cooking Time: 18 min | Yield: 18 muffins |
strawberry lemon chocolate chip muffins
Ingredients
- 2 cups Strawberries
- 1 1/2 cups All Purpose Flour
- 1 cup All Natural Whole Wheat Flour Unbleached
- 4 Chocolate Chips
- 25 g Raw Lemon Juice
- 1/4 tsp Pure Baking Soda
- 2 tsp Baking Powder
- 36 tsp Sugar, White Granulated
- 3/4 cup Milk-1%
- 1 Egg
- 10 tbsp Pure Canola Oil
- 1 tsp Pure Vanilla Extract
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Set aside.
2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.