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°

Ingredients

• 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

Directions

• 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).