Strawberry Yogurt Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar of your choice (I prefer coconut palm sugar)
1-1/2 teaspoons baking soda
1 cup chopped strawberries
1 cup greek yogurt
1/4 cup butter, melted
1 teaspoon vanilla extract
Coarse sugar (optional)
Prep Day: 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.
Serve Day: Thaw. Warm in microwave.