Strawberry, Greek Yogurt, Honey Muffins

This week's recipe comes from...me! My confidence in baking has built up over the past few months, so I thought I'd fashion a muffin recipe of my own. I browsed through various yogurt muffin recipes and tried to replace less healthy ingredients with healthier alternatives. While these muffins are packed with whole wheat flour, non-fat Greek yogurt and delicious strawberries, they still boast a little sugar. Feel free to decrease the amount of sugar you use for a less sweet, even healthier muffin. These are wonderful for breakfast but decadent enough for desert, especially if spread with a layer of greek yogurt and topped with fresh fruit.

Makes: 12 muffins

Ingredients:

Star ingredient!

1 cup whole wheat flour

1/2 cup white flour

1/2 cup sugar

1 teaspoon baking soda

2 teaspoons baking powder

1 tablespoon honey

2/3 cup 0% fat Greek yogurt

2/3 cup skim milk

2/3 cup fresh strawberries, cut up into chunks

Directions:

• Preheat oven to 400 degrees.
• Line a muffin tin with paper liners and spray the liners with a little cooking spray.
• Sift flours into large mixing bowl
• Add sugar, baking soda and baking powder. Mix well
• Fold in yogurt.
• Add honey and skim milk to the bowl. Mix.
• Throw in your strawberries and give it one more mix.
  
• Spoon the mixture evenly into the liners. They should be about 2/3 full.
• Bake for 20-25 minutes until tops of muffins are golden brown.
  
• Let the muffins cool for at least a few hours. 

Baking Blunders:

I only made one baking blunder this week! Make sure not to be like me and insist on trying one right out of the oven. Muffin batter, and strawberry muffin batter in particular, will stick to the paper liners when muffins are still warm. This left me with nothing but a muffin top to sample. Unless "Top of the Muffin to You!" is being revived, there's no market for muffin tops worth entering right now. Wait at least a few hours until sampling these treats.