Oh Sweet Strawberry-Lemonade… you will LOVE these Gluten Free Muffins!(That’s a JB Promise!)
Preheat Oven to 350.
Mix cream cheese, eggs, vanilla, lemon (if using), and sugar very well until smooth and no lumps remain.
In a separate bowl mix Muffin and More, salt, and baking powder.
Add dry mixture to wet and combine gently until no streaks of the dry mix remain.
Fold in strawberries.
Fill lined muffin tins and cook for about 25 mins until tops spring back and a toothpick inserted into the middle of one comes out with only a few moist crumbs.
You can use any berry you want here.
You can omit the lemon extract and just have a delicious berry based muffin.
For mini muffins bake for about 15mins.
These work great in donut molds for a fun twist.