Muffin Monday: Strawberry Yogurt Muffins
Author: Taste Of Home
Recipe type: Muffin, Dessert
Serves: 12
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1/2 cup fat-free plain yogurt
- 1/4 cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries or half cup strawberry puree
- 1-2 tablespoons brown sugar
- 1/4 cup toasted almonds, finely chopped
- In a small bowl, combine flour, almond flour, sugar, baking soda and nutmeg.
- In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
- Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full.
- Top with brown sugar and toasted almonds
- Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Recipe by Baker Street at https://bakerstreet.tv/2012/04/muffin-monday-strawberry-yogurt-muffins/
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