What’s Fresh with Beth Irons: Strawberry Muffins

INGREDIENTS:

1-3/4 cups all-purpose 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

DIRECTIONS

1. In a small bowl, combine the first four ingredients.
2. In another bowl, whisk the eggs, yogurt, butter and vanilla.
3. Stir into the dry ingredients just until moistened.
4. Fold in strawberries.
5. Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full.
6. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

From tasteofhome.com