A few weeks ago we went to the zoo with some friends and I wanted to make an easy, portable breakfast.
I found this new muffin and tried it since it is strawberry season. These muffins are good, and everyone liked them, including my two-year old. Because of the yogurt, they are dense muffins. I love the big chucks of strawberry in them. They lasted a few days in an air-tight container.
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, low-fat yogurt
1/4 cup butter, melt
1 teaspoon vanilla
1 cup chopped strawberries
Directions:
1. Preheat oven to 375 degress.
2. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter, and vanilla. Toss the strawberries into the flour mixture.
3. Spoon batter into greased muffins tins. Bake for 20 to 25 minutes or until the tops are golden brown.
Makes 12 muffins.
The original recipe came Stonyfiend Farm.
Notes: Don’t try to substitute whole wheat pastry flour for the whole wheat and white flour. I tried it, and it didn’t work.
yum, will have to try!
yum, i hate that strawberry season here is over already!
Strawberry season flew by here for us too! I can’t believe it is almost over. I want to try making these muffins with blackberries. They should be in season soon!
I tried this recipe too, a couple months ago. I thought the muffin batter would have benefited from some orange juice in there somewhere. But still good!
These sound wonderful. I might add that with large pieces of strawberry in these you should refrigerate. Fruit, once cooked, will support bacterial growth and cooking is not a sterilization process, it merely reduces bacteria and viruses to a manageable number. I bet blackberries will be really good in these. Now, I’m wondering about trying them with mixed berries….mmmm