The thing with strawberry’s is that they really don’t last that long, even in the refrigerator. I’m lucky if I get 4 days with them in the fridge before they start to turn bad. I hate when they go to waste, so I decided to do some baking.
I found this great recipe for strawberry muffins. I used whole grain flour instead of white wheat flour, and added a strawberry on top for decoration. I also doubled batched the recipe so I could put some in the freezer. I think this recipe would would great with any fruit (apple, blueberries etc.) I particularly liked the fact that the recipe only used 1/2 cup of sugar and 1/4 cup of oil, because sometimes I don’t like to use splenda to reduce the sugar content. It’s nice to use the real thing every once and awhile.
Pair your muffin with some low fat cheese for a great mid-morning snack.
Hope you enjoy
Original recipe from Alida’s Kitchen.
Strawberry Yogurt Muffins
Yields 12 muffins
1 1/2 cups white whole wheat flour *I used Whole Grain Flour
1/2 cup sugar (or you could use splenda)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs, lightly beaten
1/4 cup nonfat plain yogurt
1/4 cup oil
2 teaspoons vanilla
1 1/2 cups strawberries, chopped
- Preheat oven to 350 degrees. Line or grease 12 muffin cups.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine eggs, yogurt, oil and vanilla until blended. Add to flour mixture and gently mix until combined (Be careful not to over mix). Gently fold in strawberries.
- Divide batter evenly between muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for 5 minutes. Transfer muffins to wire rack and let cool completely.