1/2 Tablespoon lemon juice
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 cup vegetable oil
4 ounces low fat cream cheese
1/4 cup orange juice
1 teaspoon vanilla
Preheat oven to 400 degrees. Add baking cups to mini muffin tins. Put strawberries in small bowl, toss with lemon juice.
In medium bowl stir together flour, sugar, and baking powder.
In another small bowl whisk together oil, cream cheese, orange juice, vanilla, and egg.
Pour over dry ingredients, stirring just until combined with a spoon or spoonula. (If you don't switch you'll be digging the batter out of the whisk.)
Fold in strawberries.
Scoop into mini muffin tins (I use small cookie scoop.) Bake for about 9-10 minutes or until toothpick inserted comes out clean.
Remove from oven and cool in the tins on a cooling rack for 5 mins. Take out the muffins and continue to cool. If serving right away, let them set for 5 minutes before dusting with powdered sugar. If serving later wait until you are ready to serve to dust.