the recipe
I had a little difficulty linking to Stonyfield’s Strawberry Muffin Recipe Monday, but thought it was well worth the post. Be sure to chop those strawberries nice and eensy-weensy fine! My strawberries ended up a bit gooey, but they were rather large chunks. I loved the taste of the actual muffin though, and plan to try it again this weekend, exchanging the strawberries for blueberries. Bon Appetit!
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup plain Stonyfield Farm Yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries, fresh or frozen
Directions
Preheat oven to 375°F. 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.
Yields
12 muffins (Hmmm… I think I got about 18…)
Nutrition Facts
(1 muffin) Calories 160; Fat Calories 45; Total Fat 5g; Carbohydrate 25g; Protein 5g; Fiber 3g