Fluffy Strawberry Muffins
Serves: yields 12 fluffy muffins
  • 1 large egg
  • 1 cup milk
  • ½ cup oil (olive or vegetable, depending on your preference)
  • 2 tbsp fresh lemon juice
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup dried strawberries
  • course sugar (optional)
  1. Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly inside with cooking oil spray prevent sticking. Set aside.
  2. In a large bowl, whisk together the egg, milk, oil and lemon juice. Add the flour, sugar, baking powder, salt and vanilla extract. Stir until smooth and then let sit for 15 minutes. It will puff up while it sits. Fold in the dried strawberries.
  3. Divide the batter evenly among the 12 muffin liners. If desired, sprinkle with course sugar.
  4. Slide the muffin tin into the preheated oven and bake for 18-22 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
  5. Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2016/05/10/recipes/fluffy-strawberry-muffins/