Before leaving on my Summer Adventure in May my wonderful Mom purchased me a stoneware muffin pan at a Pampered Chef party she attended in Oklahoma. Unfortunately I wasn’t able to use my new amazing kitchen gadget before I had to pack it into storage for the summer. I knew when I finally got settled in my new home in San Diego I wanted to bust that baby out and put it to work.
I decided to combine two of my favorite sweet and tart flavors into a muffin and thus the Lemon Berry Muffin was born. I ate a couple myself and delivered the rest to my dear friends in San Diego who let me borrow their hammer drill three times to get shelves, TV’s and art work on the walls (which are mostly composed of cement and metal studs) in my new place!
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients (makes 9 muffins)
- 3 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup butter (room temperature)
- 2 eggs
- 2 lemons (juice and zest)
- 1/2 cup strawberries (sliced)
Start by combining the flour, baking powder and salt in a small mixing bowl.
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♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute the flour for a gluten-free flour alternative to make this dish gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.