STRAWBERRY MUFFINS

STRAWBERRY BALSAMIC MUFFINS

Serves	12
Allergy	Egg, Milk
Meal type	Breakfast, Dessert, Snack
Misc	Child Friendly, Serve Cold, Serve Hot
Occasion	Casual Party, Easter, Valentines day
By author	EVOO Marketplace

1 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
2 teaspoons Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
1 1/2 cup Sugar
4 Large Eggs
1 1/2 teaspoon Strawberry Infused Balsamic Vinegar (EVOO Marketplace)
3 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Lemon Peel (Finely Grated)
1 cup Buttermilk
1 cup Strawberries (Fresh Or Frozen And Sliced)
1 tablespoon Sugar

Step 1
Grease 12 muffin cups or line with paper muffin liners.
Step 2
In a large mixing bowl with an electric hand-held mixer on medium setting, blend the Ultra-Premium EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in the Strawberry balsamic.
Step 3
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
Step 4
With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix.
Step 5
Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Step 6
Bake strawberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.