STRAWBERRY YOGURT MUFFINS
A nice simple recipe for a fruited muffin, this time strawberry...My sister is a strawberry fanatic and always asks for this when she comes for a visit...This recipe has been updated to substitute oil for the butter and substitute Egg Beaters (egg whites) for the whole egg...It may seem (to some) a little denser than the usual muffin but its an excellent breakfast or snack item nonetheless :D
Provided by CookinwithGas
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 400°F.
- In med bowl, stir together all flour, baking soda, baking powder, salt and sugar.
- In sm bowl, beat together Egg Beaters, vegetable oil and yogurt.
- Gently fold yogurt mixture into flour mixture until completely incorporated. Do NOT beat.
- Fold in strawberries, lemon rind and walnuts.
- Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour.
- Bake muffins in preheated 400°F oven for 25-30 min until they are golden brown. Remove from oven.
- Let muffins stand 5 min, then turn out of pan. Serve warm or at room temperature.
- Variations: change the flavor of the yogurt to something else for a TWO fruit flavored muffin.
- NOTE: It is indeed a shame when a perfectly good recipe is dinged due to users with insufficient experience OR due to users who persist in altering the original ingredients or recipe instructions. We stand by this recipe, unequivocally.
SIMPLE STRAWBERRY YOGURT MUFFINS
These yogurt muffins come together quickly and are packed with strawberries. When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.
Provided by Adam and Joanne Gallagher
Categories Baking, Muffin
Time 30m
Yield Makes 14 to 16 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners or spray with non-stick cooking spray.
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.
- Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
- To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins, then wait 5 to 10 minutes until it sets.
Nutrition Facts : ServingSize 1 muffin (16 total), Calories 142, Fat 5g, SaturatedFat 3g, Cholesterol 24.3mg, Sodium 105.6mg, Carbohydrate 21.4g, Fiber 0.6g, Sugar 10.3g, Protein 3.2g
FRESHLY FRESH STRAWBERRY MUFFINS
These moist and tasty muffins are made with tangy strawberry yogurt and fresh strawberries. A perfect breakfast treat.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, yogurt, and lemon juice. Combine the flour and baking powder; stir into the yogurt mixture until just blended. Fold in strawberries. Spoon the batter into the prepared muffin cups.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the pan over a wire rack.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 32.3 g, Cholesterol 52.2 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 5.2 g, Sodium 174.7 mg, Sugar 11.2 g
STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS
This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they'll stick to the muffin liners.
Provided by Kim
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
- Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 15.2 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 205.8 mg, Sugar 4.8 g
STRAWBERRY YOGURT WHEAT MUFFINS
I got this recipe from a carton of Stonyfield Farm yogurt. I am posting it here not only to share with others, but so I can throw away the yogurt lid! :) The recipe is titled "Melt-in-your-mouth Strawberry Muffins", and that's pretty accurate. I like that it uses whole wheat flour. (Note: there is another posting of this recipe here, but it is with modifications. I made it and am posting it as written.)
Provided by sahmiam
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- In a bowl, mix together flour, sugar, and baking soda.
- In another bowl, mix eggs, yogurt, butter, and vanilla.
- Toss strawberries into the flour mixture.
- Pour yogurt mixture into flour mixture and stir.
- Spoon batter into greased muffin tin.
- Bake for 20-25 minutes, or until tops are golden brown.
- Yield: 12 muffins.
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5/5 (9)Total Time 30 minsCategory Breakfast Recipes, Quick Bread RecipesCalories 170 per serving
- Preheat oven to 375 degrees F (190 degrees C) and line a muffin pan with paper muffin liners that have been lightly sprayed with non-stick cooking spray, or lightly grease the muffin pan.
- In a large mixing bowl, combine the strawberry yogurt with eggs and melted butter until smooth.
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5/5 (3)Total Time 31 minsCategory BreakfastCalories 145 per serving
- Preheat the oven to 375 degrees and grease a standard-sized muffin tin. In a large bowl, stir together the all purpose flour, white whole wheat flour, sugar, baking soda, and salt.
- In a separate bowl, whisk the vanilla bean paste, eggs, butter, yogurt, and almond milk. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center. Stir by hand, just until combined. The batter may be slightly lumpy. Gently fold in the strawberries.
- Divide batter evenly between the prepared muffin tins and sprinkle with sugar. Bake for 16-20 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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