2/3 cup flour
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs
1 tablespoon lemon zest
1/2 cup extra-virgin olive oil
3 tablespoons whole milk
1 cup chopped strawberries
confectioner’s sugar (for dusting)
Preheat oven to 350 degrees. Line muffin tin with 10 liners.
In a medium-sized bowl, whisk the flour, cornmeal, baking powder and salt. Using a hand or stand mixer, beat the sugar, eggs, and zest on a medium speed for about 5 minutes – scrapping bottom with rubber spatula as needed. Beat in the extra-virgin olive oil and milk. Add the flour mixture and beat only until well blended.
Distribute the batter among the muffin cups. Place strawberries on top of each muffin cup, enough to completely cover the top and red-side up.
Bake until toothpick comes out clean, about 20-25 minutes. Cool on a wire rack. When the muffins are completely cool, dust with confectioner’s sugar. Serve warm or at room temperature.
- Chop the strawberries in small enough pieces to place on top of the batter. When placing, place so the outside of the berry is facing upwards (optional and preference based on aesthetics only).
- Original recipe yields 12. I evenly distributed better for 10 cupcakes.
- Used two tablespoons low-fat milk + 1 tablespoon half-and-half in place of the 3 tablespoons of whole milk (not reflected in my modified version of this recipe).
- The batter will be thin (the consistency of making thin pancakes).