Friday, May 4, 2012

Strawberry Muffins

My wanderings on Pinterest brought me over to a new to me blogger who goes by the name of  No Fear Entertaining.  She talked about strawberry muffins and how good they were and of course I needed no further prompting.  She described them as good, very very good and I totally agree with her.  They're moist and light and so welcome with a cup of tea.

preheat oven to 375°

  • 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 fat-free plain yogurt  (I used Greek yogurt)
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries
  • In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
  • Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake for 15-18 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 warm. Yield: 1 dozen.

I actually doubled the recipe and made a batch of regular sized muffins and some larger muffins.  I think I like them better in the larger size (for obvious reasons).  


That Girl said...

I'm crazy about strawberry cupcakes, so i bet I'd love these.

Umm Mymoonah said...

Gorgeous and yummy looking muffins.

Valerie Harrison (bellini) said...

Interesting how I cam over here to look for the recipe for the granola to use some California strawberries, but here I am changing my mind.

kat said...

I've always had a problem getting much strawberry flavor when I use them in muffins. How strong is it in these?

giz said...

Kat - I kind of thought that might happen so I cut the pieces of strawberry a little bigger so that you got a bite each time

La Cuisine d'Helene said...

Another way to use my yogurt. Delicious!