Winter is almost over! To bring on the spring, I adapted this recipe to include a yummy zing of lemon, tangerine and orange flavors.
YOU WILL NEED:
– 2 c. whole wheat pastry flour
– 1/2 c. granulated sugar
– 1-1/2 tsp. baking soda
– 1 c. chopped strawberries
– 2 eggs
– 1 c. plain yogurt
– 1/4 c. butter, melted
– 1 tsp. vanilla extract
– Fresh grated orange peel from one orange, one lemon, and one tangerine
Preheat the oven to 375 degrees Fahrenheit. Rub a light coat of oil around the tops of a muffin pan. Line each of the 12 cups with muffin papers.
Mix the first four ingredients in a medium bowl and set aside. Mix the rest of the ingredients in a large bowl. Add the dry ingredients a little at a time, until the dough is smooth.
Spoon the batter into the twelve muffin cups. Bake for 18-25 minutes, until tops are golden brown. (Mine took a bit longer, but it was an unusually humid day for New Mexico.) Remove from the heat and place on a wire rack to cool completely.
I adapted this recipe that I found on The Other Side of 50. Makes one dozen.