Mary Higginbotham (from the UK Cooperative Extension Office) is back for another edition of What's Cookin'? and she is sharing a delicious and unique Kentucky Proud recipe that's perfect for spring and summer.  Everyone likes to sit on the front porch and drink lemonade.  But how about adding some strawberry lemonade muffins to the mix?

Photo by Mary Higginbotham
Photo by Mary Higginbotham
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STRAWBERRY LEMONADE MUFFINS

1 1/4 cup of all purpose flour
1 1/4 cup whole wheat flour
1 cup sugar
1 (8oz) container of plain Greek Yogurt
6 Tbsp vegetable oil
1 Tbsp lemon zest
1/4 cup fresh lemon juice
2 Tbsp apple cider vinegar
2 tsp baking soda
1 1/2 cup chopped fresh strawberries

 

Preheat oven to 400 degrees.

Combine both flours and 1 cup sugar in a large bowl; make a well in center of mixture.In a separate small bowl, combine the apple cider and baking soda, until mixture starts to foam/fizz. Stir apple cider/baking soda mixture with Greek yogurt and next four ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans filling 3/4 full.Bake at 400 degrees for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on wire rack one minute; remove from pans to wire rack, and cool 10 minutes.

**This recipe courtesy of Plate It Up! Kentucky Proud
What's Cookin'? is proudly sponsored each and every week by Murphy Appliance Company.

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