STRAWBERRY MUFFINS


PREP TIME 20 MIN. – COOK TIME 25 MIN. READY IN 45 MIN. – SERVINGS 12


Cooking spray or paper liners 1 (16 oz) pkg strawberries 1¾ cups all-purpose flour 1½ tsp baking powder ½ tsp baking soda ½ tsp salt


2 large eggs ¾ cup Chobani® Nonfat Plain Greek Yogurt


¹/³ cup canola oil 1 cup store-bought strawberry applesauce ½ cup sugar 1 tsp vanilla extract


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STEP 1 Preheat oven to 375°F. Coat a 12-cup muffin pan with the cooking spray or line cups with paper liners. Reserve 5 strawberries. Hull remaining strawberries and dice for 2 cups chopped strawberries. STEP 2 To a large bowl, add the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, oil, applesauce, sugar, and vanilla. Pour wet ingredients into dry ingredients and mix until combined (careful not to overmix). Gently fold in chopped strawberries. Divide batter evenly among prepared muffin cups. STEP 3 Cut off tops of the reserved strawberries and then cut ¼-inch-thick slices lengthwise, with the tip of the strawberry at the bottom. Cut a V shape at the top to make the strawberries look like hearts. Place one strawberry heart on top of each muffin. STEP 4 Bake muffins 20–25 min., until golden brown and a toothpick inserted in center of muffin comes out clean.


PER SERVING: 197 CALORIES, 7G FAT, 1G SATURATED FAT, 36MG CHOLESTEROL, 161MG SODIUM, 28G CARBOHYDRATE, 1G FIBER, 13G SUGAR, 5G PROTEIN


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