Friday, May 4, 2012

Strawberry Shortcake Muffins

Jana here with another great way to use fresh strawberries this summer!  I found this recipe on the Taste of Home website, and made a few small changes.  My whole family really enjoyed them!  They had a very different texture compared to a normal muffin, and were a yummy treat!  The recipe makes a dozen muffins, but could easily be doubled or tripled!  We like to put muffins in the freezer, and just pull some out as desired! 

Strawberry Shortcake Muffins

1 3/4 cup all purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/2 cup vanilla yogurt
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1 1/2 cups chopped strawberries

1. Preheat oven to 375 degrees and prepare 12 muffin tins.

2. In a small bowl, mix the dry ingredients.  In a separate bowl, mix the remaining (wet) ingredients.

3. Add the wet ingredients to the dry, stirring just until moistened.  Gently mix in the strawberries.

4. Bake for 15-18 minutes.


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