1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1-1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons butter, melted
1 cup plain yogurt
1 cup strawberries, cut into small dice
1 teaspoon grated lemon rind
1/2 cup chopped pecans, optional
In medium bowl, stir together flour, baking soda, baking powder, salt and sugar.
In small bowl, beat together egg, melted butter and yogurt.
Gently fold yogurt mixture into flour mixture. Do not beat. Fold in strawberries, lemon rind and pecans. Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour.
Bake muffins at 400 degrees 25 to 30 minutes until they puff up and are golden brown. Remove from oven. Let muffins stand 5 minutes, then turn out of pan. Serve warm or at room temperature.
Recipe makes 9 muffins.
Serving size: 1 mini muffin
Calories: 35; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: >0mg; Sodium: 36mg; Carbohydrates: 6g; Fiber: 0g; Protein: 1g
Variation: Strawberry Muffins II
3/4 cup skim milk
1/2 cup olive oil
1 tablespoon orange peel
2 egg whites or egg substitute equivalent to 1 egg
2 cups flour
1 cup chopped strawberries
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup pecans (optional)
1/2 cup brown sugar
1/4 cup flour
2 tablespoons melted margarine or butter
Mix struesal ingredients until crumbly. Heat oven to 400-degrees. Grease or line with paper baking cups 12 muffin cups. Mix milk, oil, peel and egg whites or substitute in a large bowl until well blended. Stir in remaining ingredients, except topping, and stir gently until just moistened. Prepare streusel topping. Fill muffin cups 2/3rd's full and sprinkle each with topping. Bake 15 to 20 minutes or until done. Best when served warm, or freeze and microwave before serving.
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