Who doesn’t love strawberries? Strawberries are delicious no matter if they’re fresh, frozen, dried, or canned. North Carolina’s strawberry in-season timeline runs from May through mid-June. If you can’t get your hands on them while they’re at the lowest prices of the season, use your SNAP dollars to drive the cost down. Strawberries are one of the most versatile fruits which can be used in smoothies, baking, juiced, infused water, covered in chocolate, or just plain. The recipe below takes the baking route and turns strawberries into muffins.
Don’t forget to get your children involved for some family time while making these delicious muffins.
- Nonstick cooking spray
- 1 cup strawberries, chopped
- 2 eggs
- 1 cup plain yogurt (one small container)
- ¼ cup margarine, melted
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1/2 cup brown sugar, packed
- 1 ½ teaspoons baking soda
- Muffin Tin
- Small Mixing Bowl
- Medium Mixing Bowl
Prep Time: 10 minutes
Total Time: 30 minutes
- Heat oven to 400 degrees F. Grease muffin tin with cooking spray to prevent sticking or use paper liners.
- Melt margarine in small saucepan or microwave. Set aside.
- Wash strawberries, remove stems and tops and throw away. Chop berries into small pieces, add to small bowl. Add eggs, yogurt, melted butter and vanilla. Mix well.
- In a medium bowl mix together whole wheat flour, brown sugar, and baking soda. Mix well.
- Add strawberry mixture to flour mixture. Mix well until ingredients are wet. Do not over mix.
- Spoon the whole wheat strawberry muffin batter into muffin tins, about 2/3 full. Bake for 20 minutes or until tops are golden.
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