Strawberry Yogurt Muffins

I've been a bad little blogger lately. We've been so busy enjoying the lovely change in weather, that there has been very little cooking going on. Instead we've been having dinner with friends, golfing, and just quickly grabbing things as we go. This on-the-go mentality is actually what lead me to these muffins. I'm not normally a muffin gal. If I'm going to go to the trouble to bake something for breakfast, it's probably going to be pancakes or bacon and eggs. Muffins have always seemed like a bit of a light weight. They are nice for about an hour, but then you are starving again. And don't even getting me started on most healthy varieties out there - if I wanted a nutritious breakfast, I wouldn't be eating a muffin, especially one that tasted like cardboard.

So I was naturally a little apprehensive when I saw this recipe on my yogurt container. Whole wheat is not exactly at the top of my list when it comes to baked goods, but I also knew that it would keep me satisfied longer (see Michelle, I'm learning!). And the muffin form would be very convenient for the busy days ahead. Plus the strawberries at the store seemed to be screaming "buy me!" 

I was more than pleasantly surprised with the outcome. The muffins are super moist with big air pockets and chunks of gooey strawberry. They definitely aren't of the sweet/sugary topping variety (yeah Starbucks, I'm talking to you), but can be made so with a dollop of Ina's wonderful cinnamon honey butter. Healthy muffin and a big smear of butter - guess I'm taking baby steps in the nutritious eating department. I froze half the batch and have been zapping/sticking them in the oven when I'm in need of an quick and easy breakfast. 

And also a big happy (belated) mother's day to all you special ladies out there. Mom, you're the best and I love you! How you put up with 3 crazy kids, I will never know. ;)

Strawberry Yogurt Muffins

Recipe adapted from Stoneyfield Farm Organic (on container)

1 cup AP flour

1 cup whole wheat flour

1/2 cup sugar

1 1/2 teaspoons baking soda

1 cup chopped strawberries

2 eggs

1 cup yogurt (I used Stonyfield lowfat plain)

1/4 cup butter, melted

1 teaspoon vanilla

• Preheat oven to 375℉.
• In a medium bowl, combine the flours, sugar, and baking soda.
• Stir in strawberries, then set aside.
• In a large bowl, whisk together the eggs, yogurt, butter and vanilla.
• Gradually stir dry ingredients into wet.
• Divide batter evenly amongst a 12-cup muffin tin that has been greased or lined with papers.
• Bake for 20-25 minutes, or until the tops are golden brown.