Strawberry Muffins
- RECIPE MAKES: 12 muffins
- PREP TIME: 10 min
- COOK TIME: 35 min
Preheat oven to 350 degrees C. Line a muffin tray with cupcake liners or lightly grease with oil.
In the bottom of a large mixing bowl, add the sugar and oil, mix well. Add the vanilla and Prozero, stir to combine. Lastly, add the flour, baking powder, and salt, mix until combined.
Toss in the strawberries and gently fold them into the batter.
Fill each lined hole in the muffin tray with batter. For uniformity, fill muffin tray using a ¼ measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.
Optionally, add a few strategic strawberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!
Place in the oven on the centre rack and bake for 30 – 35 minutes. Let cool a few minutes and enjoy warm or at room temperature.
STORAGE
Counter & Fridge: Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
- 1/3 cup sugar
- 1/3 cup olive oil
- 1 tsp vanilla extract
- 1 cup Prozero (or non-dairy milk alternative)
- 2 cups FATE All Purpose Mix Flour
- 2 1/2 tsp baking powder
- pinch of salt
- 1 1/2 cups of strawberries, diced (plus extra for topping)
- Pure cane or Raw sugar for dusting
