1 cup all-purpose flour
1 cup whole wheat pastry flour (she used regular whole wheat flour)
1/2 cup granulated sugar
1-1/2 teaspoons baking soda
1 cup chopped strawberries
1 cup fat free sour cream (she used non-fat vanilla yogurt)
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon buttery sweet dough flavoring (this was my add-in, optional, but quite tasty)
Coarse sugar for sprinkling on top (optional)
Preheat oven to 375 degrees. Place muffin papers in 12-cup muffin tray and spray lightly with cooking spray. Whisk together the flours, sugar and baking soda. Stir in the chopped strawberries. In a large bowl whisk together the eggs, sour cream, butter and extracts. Gradually add the flour mixture to the wet mixture until all is incorporated.
Divide the batter among the twelve muffin cups. Sprinkle with coarse sugar (if using.)
Bake for 18-20 minutes until the tops are golden brown. Remove pan from oven and transfer muffins to cooling rack to cool completely.
recipe source: The Other Side of 50
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