Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

January 23, 2013

Rainy Day Date~Healthy Strawberry Yogurt Muffins

Oh, if you like sweet, moist, juicy berry muffins, I think you may like these.  

Made with Greek Yogurt, they are dense and go well with a cup of java in the morning.  They are not overly sweet tasting, as there's only 1/2 cup of sugar in the recipe.  

I like 'em.  I hope you will also.




























I know strawberries aren't in season for most of the U.S. but if you can get your hands on some, they'll give a fresh burst of a summer feeling to our mid-winter chill.

















And they're red....my favorite color.....fun to bake with too.  Chop up 1 3/4 cup of strawberries.

















Mix with the flour, sugar, salt, baking soda mixture.  {full recipe below}

















In a separate bowl, mix the yogurt, olive oil, eggs and water.  Then add that mixture to the flour, strawberry mixture.

















You can either spray your muffin pan with non-stick spray or use these very colorful muffin liners.  I like using the liners....the kiddos like to find muffins with new liners in their lunchbox at school too.  Fill the muffin tin to the top....these muffins don't rise very much....they're dense.

















Bake at 400 degrees for 25 minutes.  Done.

















Because I like my muffins a little bit more on the sweet side, I added raspberry preserves to the top {I didn't have strawberry on hand}.  SO good.  Moist, heavy and perfect for a cold, rainy morning with a sick kiddo at home to cuddle with and nibble in front of the fire.















Strawberry Yogurt Muffins

Ingredients:
1 1/2 cups self rising flour
1/2 cup sugar
1 3/4 strawberries, hulled and chopped coarsely
1 1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup water
3/4 cup yogurt fat free or regular {I used Greek and regular}
1/4 cup olive oil
2 eggs, lightly beaten

Directions:
Sift the flour into a bowl with sugar, salt, baking soda and strawberries.  Mix until combined.
In another bowl; mix yogurt, water, oil, eggs together.
Pour the wet mixture into the flour mixture and combine.  Scoop into sprayed or lined muffin tin and bake at 400 degrees for 25 minutes.

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