Friday, August 10, 2012

Strawberry Muffins

*  1-3/4 cups all-purpose flour
*  3/4 cup sugar
* 1 teaspoon baking soda
* 1/4 teaspoon ground nutmeg
*  2 eggs, lightly beaten
*  1/2 cup strawberry yogurt
* 1/4 cup butter, melted and cooled
* 1 teaspoon vanilla extract
* 1-1/4 cups coarsely chopped fresh strawberries
* cinnamon sugar to dust on top prior to baking

1. In a small bowl, combine the first four ingredients.
2.  In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened.
3. Fold in strawberries.
4.  Fill 12 muffin cups coated with cooking spray or lined with paper liners.
5. Bake at 375° for 18-19 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack. Serve war.

You can use frozen unsweetened strawberries in this recipe - don't thaw them first, just fold them in frozen after giving them a rough chop.  The original recipe called for plain yogurt, but I only had strawberry yogurt on hand, and it worked well.  I also sprinkled cinnamon sugar on the tops of the muffins before I put them in the oven to bake.  My muffins took 19 minutes to cook  - use a toothpick to check yours before removing them from the oven.

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