Posted in Breakfast

Sunday Brunch: Strawberry Yogurt Muffins

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
2 eggs
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.