Sundays are always a hectic day around here.  The hubby and I are usually running errands together.  We always go out to lunch on Sundays. Afterwards he leaves for the golf course and I go to the grocery store, and then come home and cook or bake something or both.

I bought some berries for a weeknight fruit salad.  Sometimes we just need simple.  Since I have been in a baking mood, I decided to make some strawberry muffins.

I love to use yogurt as much as I can.  Chobani was a great addition to the recipe. After I scooped the dough into the muffin liners I added one slice of strawberry on top of each one.

Strawberry Muffins

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Adapted from Inspired Taste

Author: Marlene Baird

Recipe type: Breakfast or Dessert

Serves: 18

Ingredients

• 1¾ cups of organic whole grain pastry flour
• ¾ cup sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup Plain Chobani yogurt
• 1 egg
• 6 tablespoons unsalted butter, melted
• 1 cup roughly chopped strawberries

Directions

1. Heat oven to 400 degrees F.
2. Line a muffin pan with paper liners or spray with non-stick cooking spray.
3. In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt.
4. In a small bowl, whisk together yogurt, egg and melted butter then add to dry ingredients.
5. Use a spatula or spoon to stir until just combined.
6. Fold in strawberries.
7. Fill muffin cups ¾ full then bake for about 15 minutes until golden brown on top and a toothpick inserted into the center of muffins comes out clean.

PP Value

3 PP per muffin

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3.1.09

These were moist and delicious and tastes great with a cup of tea.

Have a great week.

Marlene