These muffins are a great brunch item. For extra sweetness, dust with cinnamon sugar while still hot.
|1||c||whole wheat flour|
|1 1⁄2||tsp||baking soda|
|1||c||Stonyfield Low Fat Plain Yogurt|
|1⁄4||c||butter (room temperature)|
Preheat oven to 375°.
Grease a 12 muffin tin or line it with paper baking cups.
In a large bowl, sift together flour, sugar and baking soda.
In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended.
Toss the strawberries with the flour mixture.
Pour the egg mixture into the flour mixture and stir until the flour is just moistened.
The batter will be lumpy.
Spoon the batter into the muffin cups.
Bake for 20 - 25 minutes, or until the tops are golden brown.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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