Strawberry-Citrus Whole Wheat Yogurt Muffins

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

– Squeezed juice from 1/2 a lemon


INSTRUCTIONS:

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.

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