Strawberry Lemonade Muffins

The taste of summer in a muffin!



Step: 1

Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.

Step: 2

Stir strawberries, lemon extract, and 1 teaspoon white sugar together in a bowl.

Step: 3

Whisk flour, brown sugar, 1/2 cup white sugar, baking soda, and salt together in a large bowl. Pour milk, oil, and eggs into flour mixture and mix until batter is well-combined. Stir strawberry mixture into batter. Spoon batter into prepared muffin cups.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer muffins to a wire rack to cool completely.


Per Serving: 143 calories; protein 2.4g; carbohydrates 21.2g; fat 5.3g; cholesterol 16.1mg; sodium 230.2mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.

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