• 1 cup all-purpose flour
  • 1 cup plain low-fat yogurt
  • 1 cup whole-wheat flour
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 teaspoons baking soda
  • 1 cup chopped strawberries, fresh or frozen



This is one of the easy recipes that can use either fresh, in-season strawberries, or frozen strawberries. If using frozen strawberries, do not thaw first, and drain any liquid before adding to the batter.

Using low-fat yogurt in this recipe instead of oil will save approximately 125 calories and 15 grams of fat in each muffin.

Directions:

Preheat oven to 375 degrees.

Step 1: In a bowl, mix together flour, baking soda, and sugar.
Step 2: In another bowl, mix eggs, yogurt, butter, and vanilla.
Step 3: Toss strawberries into the flour mixture and stir.
Step 4: Pour yogurt mixture into the flour mixture and stir just until moistened.
Step 5: Spoon batter into greased muffin tins or line tins with muffin papers.
Step 6: Bake for 20-25 minutes, or until muffin tops are golden brown or
spring back when pressed.

Yields: 12 muffins

Nutrition facts: Calories150; Calories from Fat 45; Total Fat 5 grams; Carbohydrates 24 grams; Protein 4 grams: Fiber 2 grams