• Line a muffin tray like you would usually do and set aside. NOTE: For this recipe, I used my Muffin Tray placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C.

STRAWBERRY MUFFINS PREPARATION

• Place the frozen raspberries/strawberries in a microwave safe bowl. Microwave on high for 1 minutes, or until completely thawed and juicy. NOTE: Do not discard the juice as it will be the natural colorant for the muffins.
  8.46 oz frozen raspberries / strawberries
  
• Transfer the thawed berries into a small chopper. Mix until puréed.
  
• In a mixing bowl, mix the fruit purée together with the granulated sugar, milk, vegetable oil, lemon juice and vanilla extract.
  7.05 oz granulated sugar, 1.41 oz milk, 4.41 oz vegetable oil, 2 tsp lemon juice, 1 tsp vanilla extract
  
• Fold the all-purpose flour, baking powder, baking soda and sea salt.
  13.22 oz all-purpose flour, 1 Tbsp baking powder, 1/16 tsp sea salt, 1/4 tsp baking soda
  
• Fold the diced strawberries.
  4.23 oz strawberries
  
• Using an ice cream scoop, scoop the batter directly into the prepared muffin pan. Add the diced strawberries on top.
  4.23 oz strawberries
  

BAKE!

• Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 15 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Strawberry Muffins are out of the oven let them cool down for 5 minutes before placing them on a cooking rack. NOTE: They will be very soft out of the oven, that's normal. Enjoy & Bon Appétit!

  NOTE: These muffins are best enjoyed the day of. Store left over muffins in an airtight container at room temperature for up to 3 days.