Yogurt Muffins with Fresh Strawberries
Ingredients
-
¾
cup
all-purpose flour
-
¾
cup
white whole wheat flour
-
½
cup
granulated sugar
-
1 ½
teaspoons
baking soda
-
¼
teaspoon
kosher salt
-
1
tablespoon
vanilla bean paste
-
2
large
eggs
-
3
tablespoons
unsalted butter
-
¾
cup
vanilla yogurt
-
¼
cup
vanilla soy milk
-
1
cup
diced fresh strawberries
-
to taste
Turbinado sugar
Instructions
- Preheat the oven to 375°F and grease a muffin tin.
- In a large bowl, mix the dry ingredients: all-purpose flour, white whole wheat flour, sugar, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: vanilla bean paste, eggs, melted butter, yogurt, and soy milk.
- Make a well in the dry ingredients and pour in the wet mixture, stirring until just combined.
- Gently fold in the diced strawberries.
- Divide the batter into the muffin tin and sprinkle with sugar.
- Bake for 16-20 minutes until the tops spring back and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
145
Total fat
4g
Total carbohydrates
24g
Total protein
4g
Sodium
209mg
Cholesterol
36mg
You might also like