• 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 12 teaspoon salt
  • 1 large egg
  • 34 cup milk (low fat or whole cow's milk, almond, rice or soy milk will work)
  • 14 cup vegetable oil (or Canola Oil)
  • 12 cup honey (or Agave Nectar)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 12 cups strawberries, chopped


  • Preheat oven to 375 degrees.
  • In a bowl, combine the first 3 ingredients.
  • In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
  • Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
  • Add the strawberries to the batter and slowly combine.
  • Line or grease muffin tins and fill 2/3 of the way with batter.
  • Bake for 25 minutes or until toothpick tester comes out clean.
  • Cool and serve.