Bake for the Cure #6 - Strawberry Muffins

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As part of week three for Bake For the Cure, this is the first of two recipes that I will showcase as a great Fall treat. I hope you enjoy!

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 1/2 teaspoons baking soda

2 eggs
1 cup plain Stonyfield Farm Yogurt
1/4 cup butter, room temperature

1 teaspoon vanilla

1 cup chopped strawberries, fresh or frozen

½ cup brown sugar (optional)

Directions

Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture.

Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown.

 

Disclaimer: recipe found at stoneyfield.com