Quick Strawberry Muffins
This is one of the easy recipes that can use either fresh, in-season strawberries, or frozen strawberries. If using frozen strawberries, do not thaw first, and drain any liquid before adding to the batter.
1 cup plain low-fat yogurt
1 cup whole-wheat flour
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 teaspoons baking soda
1 cup chopped strawberries, fresh or frozen
In a bowl, mix together flour, baking soda, and sugar.
In another bowl, mix eggs, yogurt, butter, and vanilla.
Toss strawberries into the flour mixture and stir.
Pour yogurt mixture into the flour mixture and stir just until moistened.
Spoon batter into greased muffin tins or line tins with muffin papers.
Bake for 20-25 minutes, or until muffin tops are golden brown or spring back when pressed.
Ingredients
1 cup all-purpose flour1 cup plain low-fat yogurt
1 cup whole-wheat flour
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 teaspoons baking soda
1 cup chopped strawberries, fresh or frozen
Preparation
Preheat oven to 375 degrees.In a bowl, mix together flour, baking soda, and sugar.
In another bowl, mix eggs, yogurt, butter, and vanilla.
Toss strawberries into the flour mixture and stir.
Pour yogurt mixture into the flour mixture and stir just until moistened.
Spoon batter into greased muffin tins or line tins with muffin papers.
Bake for 20-25 minutes, or until muffin tops are golden brown or spring back when pressed.
