Recipe by: Designs by Jeanne R
Yogurt continues to be my latest obsession, so please join me in yet another “adventure in baking with yogurt” in which no oil has been added to my recipe. I raided the stash of strawberries that was meant for my son’s lunch…sh-sh-sh…don’t tell on me! They just smelled too good, they were practically begging me to bake with them!
Overall, I was pleased with the results. If you didn’t know they were made with yogurt, you’d be none the wiser. They were moist and quite delicious.
2 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup Greek or plain yogurt
1 teaspoon vanilla
3/4 cup fresh strawberries, diced
sliced almonds, as a garnish
For the glaze:
Mix some powdered sugar with a little milk, and a very small amount of lemon extract. Stir and add additional milk until it reaches the desired consistency.
Place the strawberries in a small bowl. Add a little of the flour, stirring to coat, then set aside.
Mix the dry ingredients, then set aside. Mix together the wet ingredients, then add the dry mixture, stirring until just mixed. Fold in the strawberries. Spray a muffin pan with non-stick spray, or line with cupcake papers. Fill each cup about 2/3 full with the batter.
Bake in a 400 F oven for about 20 minutes or until done. Remove the muffins from the pan and place on a cooling rack. Once cooled, drizzle with the lemon glaze and sprinkle with almond slices.
Store any remaining muffins in the refrigerator.
This recipe is only slightly sweet, so it definitely benefits from the glaze. I made these for dinner last night, but I enjoyed them more straight out of the refrigerator as a light breakfast.