Friday, May 24, 2013

Strawberry Muffins

Pretty and delicious.






































Typically Zack and I eat cereal every day of the which can get redundant and quite boring. To change things up every now and then we will have pancakes or French Toast, but what I really love is a goof muffin.  They are portable, delicious, and fast!  They also freeze really well and can be popped in the microwave directly from the freezer for a warm treat.   I decided to make strawberry muffins because the strawberries have been fantastic lately.  I must say, the fruit in general has bene much tastier here in Georgia than it was back in Virginia.  The last time I made strawberry muffins was in high school home economics.  I must have really enjoyed them to still remember them after all these years.  These muffins turned out great.  I brought them to work and people devoured them!

Strawberry Muffins
recipe from Baked Perfection

recipe makes 12 muffins

2 eggs
2/3 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups Greek yogurt
1 1/2 cups diced strawberries
sugar for dusting
Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with paper muffin liners.


In a medium bowl mix together flour, salt, and baking soda. In a large bowl beat together eggs and sugar. Mix in oil, vanilla, and Greek yogurt. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in strawberries
. Scoop batter into prepared muffin cups so they are 2/3 of the way full.  Dust each muffin with sugar

Bake in preheated oven for 20 minutes.