Zutaten für Strawberry Yogurt Wheat Muffins
- All Purpose Flour
- Whole Wheat Flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup plain yogurt
- ¼ cup (½ stick) melted unsalted butter
- 1 teaspoon vanilla extract
- Strawberry
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Zubereitung von Strawberry Yogurt Wheat Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, ¾ cup granulated sugar, and 1 teaspoon baking soda.
- In a separate bowl, whisk together 2 large eggs, 1 cup plain yogurt (Stonyfield Farm recommended!), ¼ cup (½ stick) melted unsalted butter, and 1 teaspoon vanilla extract.
- Gently fold 1 cup sliced fresh strawberries into the dry ingredient mixture.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
40g
Fat
15g
Carbs
8g
