Lemon Strawberry Muffins

If you have 1 hour to bake, you have to jot this recipe down. It's all the time you need, just 1 hour!

With the huge box of strawberries I bought from the farmers' market, I decided that strawberry muffins would be the best way to finish the strawberries off with! I also have a lil lemon juice and zest to bring out the best flava.

Caution though, you must bake with the best strawberries, they have to be really sweet or you might end up with a kinda sour muffin rather than sweet.

Lemon Strawberry Muffins

(bakes 16 muffins)

- 2 1/2 cups flour

- 3/4 cup white granulated sugar

- 2 teaspoons baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 2 tablespoons lemon juice

- 1 tablespoon lemon zest

- 1 egg

- 3/4 cup buttermilk

- 2/3 cup canola oil

- 1 teaspoon vanilla extract

- 1 1/2 cups chopped strawberries

1. Preheat the oven to 375 degrees F. Line the muffin tray with paper liners.

2. Whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.

3. In another bowl, whisk together the lemon juice, egg, buttermilk, canola oil and vanilla extract.

4. Fold in the flour mixture.

5. Fold in the chopped strawberries.

6. Fill the muffin cups with the batter.

7. Bake for 20 mins.

I'm blogging super fast than normal because this is what baking these muffins will be like - SUPER FAST!