Strawberry Yogurt Muffins Recipe

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup egg substitute (Egg Beaters)
• 2 tablespoons vegetable oil
• 1 cup strawberry yogurt (Dannon Light & Fit preferred)
• 1 cup frozen unsweetened strawberries, diced small (do NOT thaw)
• 1 teaspoon lemon rind, grated
• 1/2 cup walnuts, chopped

Instructions

1. Preheat the oven to 400°F.
2. In a medium bowl, stir together 1 cup all-purpose flour, 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 cup granulated sugar until well mixed.
3. In a small bowl, beat together 1/4 cup egg substitute, 2 tablespoons vegetable oil, and 1 cup strawberry yogurt until smooth.
4. Gently fold the yogurt mixture into the flour mixture until just combined, being careful not to beat the batter.
5. Fold in 1 cup frozen diced strawberries, 1 teaspoon grated lemon rind, and 1/2 cup chopped walnuts until evenly distributed.
6. Spoon the batter into 9 well-greased muffin cups, filling each about 3/4 full.
7. Chill the batter in the refrigerator for 1 hour to help the muffins rise better during baking.
8. Bake in the preheated oven for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
9. Remove from the oven and let the muffins stand for 5 minutes before turning them out of the pan. Serve warm or at room temperature.