Amazing Lemon Cupcakes!!!

3 cups flour
1 tablespoon of baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk

Preheat oven to 375 degrees F.  Line 30 cupcake pan cups with paper liners.

In a bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs.  Mix in the vanilla extract and lemon zest.

Add flour, baking powder, salt, milk and lemon juice to the butter mixture. Gently beat until just combined; do not over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Pineapple Zucchini Muffins

Makes 24 Muffins

3 eggs
1/2 cup sugar
1 cup of melted butter (2 sticks)
1 Tbs Vanilla
2 cups of grated zucchini or carrot
8oz of crushed pineapple
3 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp  cinnamon
1 tsp  nutmeg
1 tsp  salt

Mix eggs, sugar, butter, vanilla, pineapple and zucchini.  In a separate bowl mix flour and dry ingredients.  Combine and mix.  Then pour into lined muffin pans.  Bake at 350 for 22 minutes or until golden brown and tooth pick comes out clean.

Healthy Strawberry Muffins (Gluten-Free)

Healthy Strawberry Muffins (Gluten-Free)

Ingredients:

• 2 Cups Almond Flour
• 3 Eggs
• 1/3 cup Sucanat (keep the container out you'll sprinkle a bit on the muffins before they bake)
• 1/2 Tsp Baking Soda
• 1 Tbsp Apple Cider Vinegar
• Dash of Salt
• 1 Tsp Vanilla Extract
• 2 Tbsp Coconut Oil (melted)
• 1 Cup Diced Strawberries
• 3 Tablespoons Chia Seeds

Directions: Pre-heat oven to 350 F. Place all ingredients excluding strawberries a bowl and blend with a mixer until smooth. Once completely mixed fold in strawberries. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray. Evenly scoop batter into muffin tin. Sprinkle a bit of Truvia on top of each muffin before it goes into the oven. Bake for approx. 25 minutes, or until toothpick comes out clean. Remove from oven and place on cooling rack. Enjoy!

Tip: You can substitute the strawberries for raspberries or blueberries instead. Also, Chia Seeds are optional but this is a great way to sneak them in (they are so good for you!).

Adapted from Fit2Fat2Fit