ats
tgh
Easter came and went. It couldn’t have been a more gorgeous day in Denver. Perfect for egg hunts, brunch, walks at the park (that’s what we did) and barbecues. With Easter over it’s time to start thinking about Mother’s Day and I couldn’t be more excited for it this year!
This Mother’s Day will be the first time in 3 years that I’ll get to celebrate it with my mom. While I don’t have any plans finalized yet, I know that I’ll be making her a special brunch or dinner, heck maybe both! If brunch is in the plans, these Mini Strawberry Muffins with Lemon Glaze will be as well.
INGREDIENTS
MUFFINS
- 3/4 cup + 2 tablespoons whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup plain non fat Greek yogurt
- 1/4 cup low fat milk
- 1/4 cup honey
- 1 egg
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon lemon zest
- 1 cup finely chopped strawberries
LEMON GLAZE
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- pinch of salt
- 1/4 teaspoon almond extract (optional)
INSTRUCTIONS
- Preheat oven to 400 degrees F. and spray a 24 cup mini muffin pan with cooking spray. You can also use parchment paper muffin liners if you prefer.
- In a large bowl whisk together the dry ingredients.
- Add in the strawberries and stir just enough to coat the strawberries in the dry mixture.
- In a smaller bowl whisk together the yogurt, milk, honey, egg, oil, extracts and lemon zest.
- Pour the wet ingredients in with the dry and stir together with a rubber spatula until combined.
- Scoop the batter evenly into the prepared muffin pan then place it in the oven to bake for 11-14 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Full Recipes>>Mini Strawberry Muffins with Lemon Glaze