**NOTE: You can still submit recipes for the contest until Thursday. I will announce the winners on Friday. GOOD LUCK everyone!!!
I found this recipe on the lid to some Stonyfield Farm plain yogurt. It is very good and fairly healthy. I like to put a little Smart Balance on the top of a warmed muffin. My kids really like them too, without any butter. The use of yogurt is considered a substitute for oil which would usually be used in muffins. Visit Stonyfield.com for yogurt cooking tips, other recipes and a free substitution guide.
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 t baking soda
1 cup Stonyfield Farm fat free plain yogurt (you could use vanilla if you prefer, but it really ups the sugar content)
1/4 cup butter, melted
1 t vanilla
1 cup chopped strawberries, fresh or frozen (i used fresh)
Preheat oven to 375 degrees. In a large bowl, mix together flour, sugar and baking soda. In a medium bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries into the flow mixture. Then 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. Yields 12 muffins
Nutrition Facts (using lowfat plain yogurt)...however I used fat free:
Calories 150; Calories from Fat 45; Total Fat 5 g; Carbs 24 g; Protein 4 g; Fiber 2 g