Strawberry Lemon Buttermilk Muffins

Strawberry Lemon Buttermilk Muffins

Strawberry Lemon Buttermilk Muffins

45 minutes

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Details
  • Servings:   12
  • Weight Watchers:   8 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • 1 ½ cups strawberries
  • 2 tablespoons flour
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Meyer lemon
  • juice of Meyer lemon
  • ½ cup canola oil
  • 2/3 cup sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • pinch freshly grated nutmeg
  • 1/2 cup lemon curd
Instructions

Heat oven to 35

In a small bowl, gently coat the chopped strawberries with the 2 tablespoons flour together and set aside. In a medium-sized bowl, whisk 2 cups flour, baking powder, baking soda, nutmeg, and salt. In a large bowl, mix together lemon zest, lemon juice, egg, buttermilk, sugar, oil, and vanilla.

Mix the dry ingredients into wet, stirring until just combined. Gently mix in the strawberries that have been tossed with flour. Line a muffin pan with liners then divide batter among the prepared cups.

Bake until golden brown and a tester inserted into the center comes out clean, about 25 minutes.

Serve each muffin with a dollop of lemon curd, if desired.

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