Strawberry Pecan Whey Muffins

• 2 1/2 cups AP flour
• 3/4 cup dark brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground all spice
• 1/4 teaspoon dried tarragon leaves
• 1 cup fresh whey
• 4 tablespoons whole fat yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup chopped, toasted pecans
• 1 cup chopped fresh strawberries

1. Preheat the oven to 400 F.rnIn the bowl of a stand mixer fitted with the paddle attachment, combine all dry ingredients (flour through tarragon). Mix gently to combine.
2. In a medium bowl, combine all wet ingredients and whisk until smooth (whey through oil). On the lowest setting, gently, but continuously, add the wet ingredients to the dry ingredients until just combined. There will be lumps. Just walk away for a few minutes or until your oven is done heating. Then, gently fold in the nuts and strawberries.
3. Grease two 12 cup standard muffin tins. Add approximately 3 heaping tablespoons of batter to each cup-they should be 3/4 full. Bake for 18 minutes or until lightly brown and a toothpick comes out clean.

flour, brown sugar, baking powder, baking soda, salt, ground all spice, tarragon, fresh whey, yogurt, eggs, vanilla, vegetable oil, pecans, fresh strawberries

Taken from food52.com/recipes/35451-strawberry-pecan-whey-muffins (may not work)