1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp baking soda
1 cup Stoneyfield Farm yogurt
1/4 cup butter, melted
1 tsp vanilla
1 cup chopped strawberries, fresh or frozen
Preheat oven to 375 F. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries into flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin. Bake for 20-25 minutes, or until tops are golden brown.
Yields: 12 muffins
(using Stoneyfield Farm lowfat plain yogurt)
Calories 150; Calories from Fat 45; Total Fat 5g;
Carbohydrates 24g; Protien 4g; Fiber 2g
I have never tasted these since I am still on liquids only. But they were a huge hit with my family, so they must be pretty tastey. I used fresh strawberries.