Strawberry-Lemon Muffins

• 2 whole Eggs
• 1/2 cups Sugar
• 1/4 cups Extra Virgin Olive Oil
• 3 Tablespoons Fresh Lemon Juice (for 3 Tablespoons You'll Need About 1 Large Lemon)
• 1/2 cups All-purpose Gluten-free Flour
• 1/2 teaspoons Xanthan Gum
• 1/2 teaspoons Baking Powder
• 1 pinch Salt
• 1 Tablespoon Lemon Zest
• 1/2 cups Strawberries, Chopped
• 4 whole Strawberries, Sliced For Topping
• 1 Tablespoon Powdered Sugar

1. 1.
2. Preheat oven to 350 F. Line a standard 12-count muffin pan with cupcake liners (recipe will probably make more like 10 muffins).
3. Combine eggs and sugar in a large bowl.
4. Beat with a hand mixer for about 5 minutes until pale and fluffy.
5. I used my Kitchen Aid stand mixer on high.
6. 2.
7. Pour olive oil and lemon juice into egg mixture and gently fold.
8. 3.
9. In a separate bowl, mix dry ingredients (flour through salt) and lemon zest.
10. Gently fold this into the egg mixture.
11. 4.
12. Fold the chopped strawberries into the batter.
13. Spoon 1/4 cup of batter into each cupcake liner.
14. Place a strawberry on top of each muffin.
15. Bake for 18 minutes or until a toothpick comes out clean.
16. Remove pan from oven and set on a wire rack.
17. 5.
18. Let muffins cool for about ten minutes.
19. Dust lightly with powdered sugar and serve!

eggs, sugar, olive oil, lemon juice, allpurpose, xanthan gum, baking powder, salt, lemon zest, strawberries, strawberries, powdered sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/strawberry-lemon-muffins/ (may not work)