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.
Enjoy!
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