Strawberry Yogurt Wheat Muffins Recipes

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SIMPLE STRAWBERRY YOGURT MUFFINS



Simple Strawberry Yogurt Muffins image

These yogurt muffins come together quickly and are packed with strawberries. When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.

Provided by Adam and Joanne Gallagher

Categories     Baking, Muffin

Time 30m

Yield Makes 14 to 16 muffins

Number Of Ingredients 13

1 ¾ cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup strawberry yogurt
1 large egg
6 tablespoons unsalted butter, melted and cooled
1 cup roughly chopped strawberries
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 3 teaspoons milk

Steps:

  • Heat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners or spray with non-stick cooking spray.
  • In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.
  • Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
  • To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins, then wait 5 to 10 minutes until it sets.

Nutrition Facts : ServingSize 1 muffin (16 total), Calories 142, Fat 5g, SaturatedFat 3g, Cholesterol 24.3mg, Sodium 105.6mg, Carbohydrate 21.4g, Fiber 0.6g, Sugar 10.3g, Protein 3.2g

STRAWBERRY YOGURT WHEAT MUFFINS



Strawberry Yogurt Wheat Muffins image

I got this recipe from a carton of Stonyfield Farm yogurt. I am posting it here not only to share with others, but so I can throw away the yogurt lid! :) The recipe is titled "Melt-in-your-mouth Strawberry Muffins", and that's pretty accurate. I like that it uses whole wheat flour. (Note: there is another posting of this recipe here, but it is with modifications. I made it and am posting it as written.)

Provided by sahmiam

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup yogurt
1/4 cup butter, melted
1 teaspoon vanilla
1 cup chopped strawberry (fresh or frozen(I used fresh when I made them.)

Steps:

  • Preheat oven to 375.
  • In a bowl, mix together flour, sugar, and baking soda.
  • In another bowl, mix eggs, yogurt, butter, and vanilla.
  • Toss strawberries into the flour mixture.
  • Pour yogurt mixture into flour mixture and stir.
  • Spoon batter into greased muffin tin.
  • Bake for 20-25 minutes, or until tops are golden brown.
  • Yield: 12 muffins.

STRAWBERRY YOGURT MUFFINS



Strawberry Yogurt Muffins image

A nice simple recipe for a fruited muffin, this time strawberry...My sister is a strawberry fanatic and always asks for this when she comes for a visit...This recipe has been updated to substitute oil for the butter and substitute Egg Beaters (egg whites) for the whole egg...It may seem (to some) a little denser than the usual muffin but its an excellent breakfast or snack item nonetheless :D

Provided by CookinwithGas

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup egg substitute (Egg Beaters)
2 tablespoons vegetable oil
1 cup strawberry yogurt (Dannon Light & Fit preferred)
1 cup frozen unsweetened strawberries, diced small (do NOT thaw)
1 teaspoon lemon rind, grated
1/2 cup walnuts, chopped

Steps:

  • preheat oven to 400°F.
  • In med bowl, stir together all flour, baking soda, baking powder, salt and sugar.
  • In sm bowl, beat together Egg Beaters, vegetable oil and yogurt.
  • Gently fold yogurt mixture into flour mixture until completely incorporated. Do NOT beat.
  • Fold in strawberries, lemon rind and walnuts.
  • Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour.
  • Bake muffins in preheated 400°F oven for 25-30 min until they are golden brown. Remove from oven.
  • Let muffins stand 5 min, then turn out of pan. Serve warm or at room temperature.
  • Variations: change the flavor of the yogurt to something else for a TWO fruit flavored muffin.
  • NOTE: It is indeed a shame when a perfectly good recipe is dinged due to users with insufficient experience OR due to users who persist in altering the original ingredients or recipe instructions. We stand by this recipe, unequivocally.

WHOLE WHEAT STRAWBERRY MUFFINS



Whole Wheat Strawberry Muffins image

This is an awesome recipe! Quick, super wholesome, and kid-friendly.

Provided by Jenny Harmon

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

¾ cup nonfat milk
⅓ cup nonfat cherry yogurt
⅓ cup egg substitute
1 ¾ cups all-purpose flour
1 cup whole wheat flour
¾ cup granular sucralose sweetener (such as Splenda®)
1 tablespoon baking powder
1 teaspoon salt
2 cups chopped strawberries

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.
  • Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.
  • Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes; remove from the pan.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 25.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 300.8 mg, Sugar 2.7 g

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