Strawberry Lemonade Mini Muffins

What else is there to do when you have an abundance of lemons and strawberries besides make strawberry lemonade muffins?

We made these delicious little bits of goodness last week for breakfast. They stayed good in the fridge for about 5 days so we were able to enjoy a few each morning with some fruit and yogurt. 

Strawberry Lemonade Mini Muffins 

recipe adapted from Debbie Does Dinner Healthy

Ingredients 

2 cups white whole wheat flour 

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt 

6 tbsp butter 

1 cup sugar 

2 tbsp lemon zest 

2 eggs 

1 tsp vanilla

1/2 cup freshly squeezed lemon juice 

1 cup fresh chopped strawberries (You can add more but that's all I had!)

Directions 

1. Preheat the oven to 500 degrees and spray mini muffins tins with non-stick spray. 

2. Rub the lemon zest into the sugar (with your fingers or a spoon). Cream the lemon sugar with the butter and add eggs and vanilla. Mix in lemon juice. 

3. Combine all dry ingredients and then add to the wet mixture. Stir until just combined and then fold in strawberries. 

4. Using a tablespoon, spoon the batter into muffin tins. Bake for 5 minutes at 500 then reduce temperature to 350 and cook for 5 more minutes. 

Eat up! 

This post is linked to: 

Melt In Your Mouth Mondays

Mangia Mondays

Sharing Monday

Muffin Mondays

2 Maids Baking
Sharing Sundays