Fresh Strawberry Muffins
{"Image ImageDescription": "Recipe Fresh Strawberry Muffins\n\n1\u00bc cups white whole wheat flour (such as King Arthur brand)\n1\u00bc cups all-purpose flour\n\u00be cup sugar\n\u00bc teaspoon baking soda\n2 teaspoons baking powder\n\u00bd teaspoon salt\n1 large egg\n\u00be cup low-fat buttermilk\n\u00bd cup canola oil\n1 tablespoon unsweetened natural applesauce\n1 tablespoon fresh lemon juice\n1 teaspoon fresh finely grated lemon zest\n1 teaspoon vanilla extract\n1 \u00be cups chopped fresh strawberries\n1\u00bd tablespoons raw sugar\n\nPreheat oven to 400\u00b0F. Arrange oven rack in center position. Coat 12 standard muffin tins with vegetable cooking spray. If using paper baking cups, spray bottom of each paper cup. Set aside.\u00a0\n\nIn a large bowl, whisk together both flours, sugar, baking soda, baking powder and salt.\u00a0 In a medium bowl or glass measuring cup, whisk together buttermilk, oil, applesauce, lemon juice, zest and vanilla extract. \n\nMake a well in dry ingredients and pour in liquid mixture. Stir with fork, wooden spoon or rubber spatula just until ingredients are barely combined, about 20 strokes. There will still be some unincorporated flour mixture on bottom of bowl. Add strawberries to batter and stir only until ingredients are combined. (Over-mixing will result in tough muffins.)\n\nDivide batter between 12 muffin cups. Sprinkle with raw sugar.\u00a0 Bake about 18 to 20 minutes, or until toothpick inserted in center of a muffin comes out clean. Transfer to a wire rack and let cool about 5 minutes before removing from pan.\u00a0 Enjoy warm.\u00a0\n\n*These muffins are quite moist due to the berries and best served the day they\u2019re baked. They\u2019re a little more finicky than most muffins when it comes to removing them from the tins to the cooling rack, too. Leftovers can be stored in a loosely covered container, as a tight container will turn the muffin tops soggy due to the berry moisture.\u00a0\n\n\nEstimated prep time:\u00a0 15 minutes\nCooking time:\u00a0 20 minutes\nServings: 12 muffins\nDifficulty rating: Easy", "Image Make": "Canon", "Image Model": "Canon EOS 5D Mark II", "Image XResolution": "300", "Image YResolution": "300", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "Adobe Photoshop CS4 Macintosh", "Image DateTime": "2012:01:27 15:59:30", "Image Artist": "Jeffrey S. Otto", "Image YCbCrPositioning": "Centered", "Image Copyright": "Journal Communications Inc", "Image ExifOffset": "2298", "EXIF ExposureTime": "1/160", "EXIF FNumber": "9", "EXIF ExposureProgram": "Manual", "EXIF ISOSpeedRatings": "250", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2011:06:15 14:54:16", "EXIF DateTimeDigitized": "2011:12:10 21:37:54", "EXIF ComponentsConfiguration": "YCbCr", "EXIF ShutterSpeedValue": "29317/4004", "EXIF ApertureValue": "23673/3734", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "24361/8200", "EXIF SubjectDistance": "71/50", "EXIF MeteringMode": "Pattern", "EXIF FocalLength": "148", "EXIF Tag 0x9211": "0", "EXIF SubSecTimeOriginal": "97", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "Uncalibrated", "EXIF ExifImageWidth": "5616", "EXIF ExifImageLength": "3744", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Manual Exposure", "EXIF WhiteBalance": "Manual", "EXIF SceneCaptureType": "Standard", "EXIF Contrast": "Hard", "EXIF Saturation": "Normal", "EXIF Sharpness": "Normal", "EXIF BodySerialNumber": "1821106821", "EXIF LensSpecification": "[70, 200, 0/0, 0/0]"}