Ingredients
-
1
-
2
-
1/4
-
1 1/4
-
1/4
-
1/2
-
1/4
-
2
-
1
-
1
-
1
-
1/2
-
-
-
Directions
Strawberry Yogurt Muffins, A nice simple recipe for a fruited muffin, this time strawberry My sister is a strawberry fanatic and always asks for this when she comes for a visit This recipe has been updated to substitute oil for the butter and substitute Egg Beaters (egg whites) for the whole egg It may seem (to some) a little denser than the usual muffin but its an excellent breakfast or snack item nonetheless :D, Very good, moist muffins! My kids and I enjoyed these very much It was a little hard to chop frozen strawberries so I put mine in the vitamix and let it finely chop them for me I cooked mine at 325 degrees for about 20 minutes , I’ve made these twice and they turned out well; the one minor change was to lightly coat the strawberry pieces with flour so they would stay separate; it added a small amount of flour to the recipe I was surprised at how moist the cupcakes were when first taken out of the oven, but we liked them that way; and by the next day they were no longer moist
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Steps
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1
Done
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Preheat Oven to 400f. |
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2
Done
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in Med Bowl, Stir Together All Flour, Baking Soda, Baking Powder, Salt and Sugar. |
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3
Done
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in Sm Bowl, Beat Together Egg Beaters, Vegetable Oil and Yogurt. |
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4
Done
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Gently Fold Yogurt Mixture Into Flour Mixture Until Completely Incorporated. Do not Beat. |
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5
Done
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Fold in Strawberries, Lemon Rind and Walnuts. |
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6
Done
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Spoon Batter Into 9 Well-Greased Muffin Cups. Chill in Refrigerator 1 Hour. |
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7
Done
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Bake Muffins in Preheated 400f Oven For 25-30 Min Until They Are Golden Brown. Remove from Oven. |
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8
Done
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Let Muffins Stand 5 Min, Then Turn Out of Pan. Serve Warm or at Room Temperature. |
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9
Done
|
Variations: Change the Flavor of the Yogurt to Something Else For a Two Fruit Flavored Muffin. |
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10
Done
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Note: It Is Indeed a Shame When a Perfectly Good Recipe Is Dinged Due to Users With Insufficient Experience or Due to Users Who Persist in Altering the Original Ingredients or Recipe Instructions. We Stand by This Recipe, Unequivocally. |
