1 tbsp. grated lime zest
2 1/2 cups all-purpose flour
1 tbsp. baking powder
2 lightly beaten eggs
1 cup milk
1/2 cup unsalted butter, melted
1 tsp. lime juice
2 cup fresh or thawed frozen strawberries (quartered)
Preheat the oven to 400F. In a medium bowl, stir the sugar, lime zest, flour and baking powder with a spoon or whisk. In a large bowl, beat the eggs, milk, butter and lime juice with an electric mixer on low-medium speed for about 1 minute. Add the dry ingredients and strawberries, stir gently until the strawberries are just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.
Makes approximately 12 muffins
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