Strawberry Muffins

On my new health kick (Ha) I bought yogurt, cottage cheese, strawberries, etc… All healthy things. Well, when I opened the top to the yogurt, I discovered a recipe for strawberry muffins that looked quite delicious. No oil, whole wheat flour, and very little sugar. Since my parents were out of town, and it was the end of Passover, I pounced at the chance to make something new that I had never tried before. Well, the final verdict is, they are easy to make but they don’t have so much flavor. The fresh strawberries make them a little more wet than most muffins and they didn’t have much else by way of flavor. They are certainly an easy breakfast item – I put half in the freezer to toast some morning – but I’m not sure I would make them again. From the tops, they look just like plain muffins, but I promise that they have strawberries in them.


Ingredients

· 1 cup all-purpose flour

· 1 cup whole wheat flour

· ½ cup sugar

· 1 ½ teaspoons baking soda

· 2 eggs

· 1 cup plain Stonyfield Farm Yogurt (I used French vanilla)

· ¼ cup melted butter

· 1 teaspoon vanilla

· 1 cup chopped strawberries – fresh or frozen

Directions

1. Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups.

2. In a large bowl, sift together flour, sugar and baking soda.

3. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended.

4. Toss the strawberries with the flour mixture.

5. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy.

6. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown.

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