Strawberry Yogurt Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

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.

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.