Since we are in full swing of strawberry season…I thought I had to make these when I saw this recipe on our carton of Stonyfield {Organic} Yogurt. In the past, when I have used whole wheat flour, most recipes have turned out dry tasting. Not these. They are delish! Not too sweet. Really moist. I guess its the yogurt and strawberries that make them this way. Hope you enjoy!
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup of sugar
- 1 1/2 teaspoon of baking soda
- 2 eggs
- 1 cup of Stonyfield {organic} yogurt
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 1 cup strawberries chopped, fresh or frozen
Directions:
* Preheat oven 375*. Grease or use baking cups, which ever you prefer. Makes a dozen.
* In a large bowl, combine both flours, sugar, and baking soda.
* In separate bowl combine eggs, yogurt, butter, and vanilla. Blend well.
* Drop your chopped or sliced strawberries in flour mixture, then combine your “wet ingredient” bowl into your flour mixture bowl. Blend together.
* Pour batter into muffin pan. Bake 20-25 minutes.
* (I added extra strawberry slices on top of the batter mixture for look and taste appeal before baking. See picture above 😉
* Next, sit back and enjoy the aroma of strawberries and cake batter baking in your oven. mmmmm!
Even Graham agrees! “They are good, Mommy.”
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