Wednesday, January 6, 2010

Stonyfield Farm Strawberry Muffins

Recipe from the Stonyfield Farm Yogurt carton


1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup Stonyfield lowfat plain yogurt (you can use vanilla yogurt instead of plain and omit the vanilla)
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries


Preheat oven to 375 degrees.
Grease muffin pan or line with baking cups.
In 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.
Yields 12 regular size muffins.

**Bake for 10 minutes if making mini muffins. Yields apx. 48 muffins.

No comments:

Post a Comment