Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 3/4 cup cornmeal

  3. 1/2 cup light brown or turbinado sugar

  4. 2 1/2 teaspoons baking powder

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon cinnamon

  7. 1 8-ounce container low fat strawberry yogurt

  8. 1/4 cup melted butter

  9. 1 egg

  10. 1 teaspoon vanilla extract

  11. 2 cups chopped fresh strawberries

  12. 8 strawberries sliced into thin strips (optional garnish)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F.

  2. Place muffin pan filled with paper muffin cup liners on a sheet pan.

  3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cinnamon.

  4. Add yogurt, melted butter, egg, and vanilla. Mix well with a wooden spoon, making sure to incorporate all of the dry ingredients into the wet ingredients. Fold in chopped strawberries and spoon batter equally between 12 muffin cups, filling each cup about 3/4 full.

  5. If using garnish, place 5 strawberry strips on top of each muffin to form a star shape.

  6. Place sheet pan in oven and bake for about 25 minutes or until light golden brown. Remove pan from oven and cool for 5 minutes before removing muffins from tin.


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