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Strawberry Yogurt Muffins

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
14 teaspoon baking soda
1 14 teaspoons baking powder
14 teaspoon salt
12 cup granulated sugar
14 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
12 cup walnuts, chopped


preheat oven to 400F. 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 400F 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.

Source: www.food.com