Strawberry Yogurt Muffins
1 c flour
1 c whole
wheat flour
¼ c oatmeal,
blended
(old fashion oats)
1½ c plain
yogurt (I used Greek)
1 c sugar
1½ t
baking powder
1 t baking
soda
¾ c oil
1 t
vanilla
1½ c fresh
strawberries, diced
1-2 T
flour
Preheat oven to 350o.
Wash
the strawberries; pat dry using a towel.
Set aside. Measure ¼ c oats and
blend in a blender or food processor until a course powder and set aside.
Be sure to measure the oats before blending them. Combine
flours with blended oats to ensure even mixing.
Set aside. With a wire whisk, mix
yogurt and sugar in a large bowl. Mix in
the baking powder and baking soda and let it rest for 2 – 3 minutes. Once the mixture becomes slightly frothy, mix
in the oil and vanilla. Gradually, add the flour mixture, until well combined. Dust the strawberries with 1 or 2 Tablespoons
of flour, add to the batter and fold.
Line the muffin tin with liners and spoon in the batter. Bake for about 22-23 minutes or until a
toothpick inserted comes out clean. Cool for 5-10 minutes in the pan and then cool completely on
a wire rack.
Makes 18 muffins
Loving all your food ideas for my little egg allergy girl. Keep up the great work.
ReplyDeleteThanks so much! Glad it has been helpful to you.
DeleteI would like to pin this😊
ReplyDeleteUp on the right side of my page there is a red box that says "Follow Me On Pinterest". You will find this pin and many others there. :)
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