Tuesday, January 17, 2012

strawberry muffins forever

i have been craving strawberry muffins for the past few days and finally got round to baking up a batch sunday evening. they were so yum! i substituted all purpose flour for whole wheat and used brown sugar instead of white. these muffins are a great way to use up the not so pretty looking strawberries in the fridge. i topped them off with a cinnamon sugar mix to add some extra sweet without adding it throughout the entire muffin.

hope you get to give them a try!

*i am feeling much better by the way- still tired but i have a feeling that won't go away until little miss arrives :)

Strawberry Muffins from Taste of Home

12 ServingsPrep/Total Time: 30 min.


  • 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
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries


  • 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 at 375° 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.
Nutrition Facts: One muffin equals 173 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 163 mg sodium, 29 g carbohydrate, 1 g fiber,
Click here to find out more!

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