Name: Strawberry Lemonade Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: ¾ cup (180 ml) milk (I used whole milk); 1½ teaspoons fresh lemon juice (or 1 teaspoon raw organic unfiltered apple cider vinegar); 2 cups (255 g) all-purpose flour; ⅔ cup (133 g) sugar, plus 1 tablespoon for sprinkling on top (I used Dixie Crystals); 2 teaspoons baking powder; ¾ teaspoon salt; ¼ teaspoon baking soda; 2 large eggs; ½ cup (120 ml) avocado oil (or other neutral-flavored oil); 1½ teaspoons fresh lemon zest; 1 teaspoon pure vanilla extract (I used Nielsen-Massey); 1½ cups (230 g) chopped fresh local strawberries, rinsed, patted dry, and tossed with 2 teaspoons all-purpose flour to coat