Who doesn’t enjoy a fresh strawberry muffin? Adding yogurt not only helps to keep these muffins moist, but it also provides added calcium and protein.
Ready In: 35 mins
Prep: 10 mins
Cook: 25 mins
Yields: 12 Muffins
- 1 C all-purpose flour
- 1 C whole wheat flour
- 1/2 C sugar
- 1 1/2 t baking soda
- 2 eggs
- 1 C Stonyfield Strawberry Whole Milk yogurt
- 1/4 C cup butter, melted
- 1 t vanilla
- 1 C chopped strawberries, fresh or frozen
Preheat oven to 375 degrees.
Mix together flour, sugar and baking soda.
In another bowl, mix eggs, yogurt, butter and vanilla.
Toss strawberries into the flour mixture.
Then pour yogurt mixture into flour mixture and stir.
Spoon batter into greased muffin tin.
Bake for 20-25 mins, or until tops are golden brown.