I love this time of year. So many good things are available at the market and in such abundance. I often become distracted with all the choices, making it difficult not to come home with more groceries than I need. I then proceed to have a freak out while trying to use it all up.
I definitely overbought on strawberries last week and needed a plan. Luckily I came across these Strawberry Yogurt Muffins over at Culinary Wannabe. They are the perfect breakfast muffin; healthy, low-cal, filling and very yummy. I individually wrapped each one and froze them together in a Ziploc bag for a quick breakfast.
This muffin uses part whole wheat flour which I prefer when it comes to breakfast noshing. However, these do not taste healthy at all. In fact, they taste a bit sinful. They are awesome.
If you have some strawberries to use up, I would consider making these, you’ll love them.
Here’s what you will need: All-purpose flour, whole wheat flour, granulated sugar, baking soda, strawberries, eggs, yogurt, butter, vanilla and coarse sugar (optional).
In a medium bowl whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup granulated sugar and 1-1/2 teaspoons baking soda. Stir in 1 cup chopped strawberries. Set aside.
In a large bowl, whisk together 2 eggs, 1 cup yogurt, 1/4 cup melted butter and 1 teaspoon vanilla extract. Gradually stir the dry ingredients into the wet until well combined.
Divide batter evenly among a 12-cup greased muffin tin or line with paper liners. If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup. I also sprinkled each muffin with coarse sugar. Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown. Mine were done in 18 minutes at this temperature.
Remove immediately from muffin tins and cool on a wire rack.
Every bite is full of strawberries.
The coarse sugar on top gives these muffins a sweet, crunchy texture. I really suggest adding it.
Whoops! So much for healthy eating.
Strawberry Yogurt Muffins
Adapted from Culinary Wannabe via the back of her yogurt container
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1-1/2 teaspoons baking soda
1 cup chopped strawberries
2 eggs
1 cup yogurt (I used nonfat vanilla)
1/4 cup butter, melted
1 teaspoon vanilla extract
Coarse sugar (optional)
In a medium bowl whisk together all-purpose flour, whole wheat flour, sugar and baking soda. Stir in strawberries. Set aside.
In a large bowl, whisk together eggs, yogurt, butter and vanilla extract. Gradually stir the dry ingredients into the wet until well combined.
Divide batter evenly among a 12-cup greased muffin tin or line with paper liners. If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup. I also sprinkled each muffin with coarse sugar. Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown. Mine were done in 18 minutes at this temperature.
Remove immediately from muffin tins and cool on a wire rack.
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