The proportions for this recipe come from here, however, as usual I changed the ingredients to be healthier and added a lot of my own ingredients (read: chocolate).
Lemon Strawberry Muffins
- 1/4 cup of Canola oil
- 1/2 cup of milk (or soy milk)
- 1 egg (or 3 tbsp of egg whites)
- 1/2 tsp of salt
- 2 tsp of salt
- 1/2 cup of brown sugar
- 1 3/4 cups of whole wheat flower
- 1 (generous) cup of strawberries
- 1/2 cup of dark chocolate chips
- 1/2 cup of white chocolate chips
- 2 tsp lemon extract
Preheat the oven to 375°F.
Oil your muffin tray or put in the muffin cups.
Put on some sweet tunes. This is imperative: the muffins will not rise without the proper amount of grooving.
Combine milk, eggs, oil, and lemon extract in a small bowl. Beat lightly.
Combine flour, sugar, salt, and baking powder.
Chop strawberries into small cubes.
Make sure the strawberries are not poisonous.
Add strawberries and chocolate chips to dry mixture, making sure to coat the strawberries completely in flour.
Add wet mixture to dry mixture. Stir thoroughly.
Fill muffin cups about 3/4 of the way.
Put the muffins in the oven. Do something really important like read Perez Hilton for 25 minutes (are they seriously giving Speidi their own show? Haven't we already learned our lesson about this?).
Take the muffins out of the oven. Let them cool for ten minutes.
Find a willing volunteer for the taste test, and let your future self worry about the dishes.