Healthy Strawberry and Lemon Muffins with Little Gems Baking Cup Molds

These look great! I have some frozen strawberries from last summer that would be great to use! 
(Makes 24 muffins)


Ingredients


  • 1 1/4 cup whole wheat flour 
  • 1 1/4 cup all purpose flour 
  • 1/2 cup organic sugar cane  (or regular sugar)
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt 
  • 1 egg
  • 3/4 cup milk 
  • 1 cup applesauce 
  • 1 tbsp lemon juice 
  • 1 tsp vanilla extract 
  • 1 tsp lemon zest 
  • 2 cups strawberries
Instructions


  1. Preheat oven to 400 degrees. Line cupcake pan with Little Gems Baking Cup Molds.  
  2. Combine flours, sugar, baking soda, baking powder, and salt in a large bowl, and mix.   In a smaller bowl, whisk together egg, milk, applesauce, lemon juice and vanilla extract. 
  3. Pour liquid ingredients into flour mix and stir until mixed thoroughly.  Gently fold in lemon zest and strawberries. 
  4. Spoon batter into baking cup molds and bake in preheated oven for 18-20 minutes. 

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