Lemon Poppyseed Muffins with Strawberries

Adapted from Poppyseed Muffins with Raspberries ^[5]

Ingredients

• 1 cup sugar
• 1/2 cup butter or margarine (I used a dairy free margarine)
• 1 Tbsp vanilla
• 4 eggs
• 1 cup milk (I used almond)
• Juice from 1 lemon
• 1 tsp lemon zest
• 2 1/4 cups flour
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3 Tbsp poppyseeds
• 2 cups fresh strawberries, chopped

Directions

• In a stand mixer or mixing bowl, beat together the sugar and butter/margarine.  Add the vanilla and then add the eggs, 1 at a time.  Pour in the milk and beat on slow speed, as the batter is very liquidy at this point.  Add the lemon juice and the lemon zest.  Beat for just a few seconds, just long enough to mix it in.
• Add the flour, baking soda and baking powder and mix until batter forms.  Then mix the poppyseeds.  Finally, fold in the chopped strawberries.
• Pour the batter into regular size muffin tins and bake at 350 for 18-20 minutes, or until toothpick comes out clean.
• Let cool slightly before serving.
• Makes 24 muffins.
• Note: The more ripe the strawberries, the better and sweeter they will be after they finish baking.  Unripe or semiripe strawberries will give the muffins a tangy flavor.