Preheat oven to 340 degrees F (170 degrees C).
Cake Flour (1 1/3 cups)
Baking Powder (1/2 Tbsp)
Salt (1 pinch)
with a whisk.
In a separate bowl, beat together the
Maple Syrup (3 1/2 Tbsp)
Soy Milk (3.5 oz)
Vegetable Oil (2 oz)
with a whisk until thoroughly combined.
Combine the dry and wet ingredients with a whisk to form the muffin batter base.
Shredded Cheese (2/3 cup)
Fresh Strawberries (5)
, diced. Fold into the muffin batter with a spatula.
Scoop a ladle of the muffin base into each of the muffin cups. Using an ice cream scooper will make it easier to get even portions, and creates less mess!
Fresh Strawberries (2)
, quartered, and sprinkle on a bit more shredded cheese.
Bake for 25 minutes.