this is one of my favorite recipes. it is one that always works perfectly. a no fail muffin recipe is very important for one to have. i have made it for easter brunch as brian’s parent’s, i’ve made it to take to friends houses, taken it as a snack to work, and most importantly, i’ve made it for dessert for myself with vanilla ice cream and strawberry jam smeared all over it like a pollock painting.
shown here is the easter brunch they were served at, along with other goodies that i’ll get to later.
yeah, i know it’s late to be posting for easter stuff, but there was a problem. the problem is, i was reluctant to share the recipe. i don’t have many secret recipes, but this one was a special one. these muffins are really perfect. they are sweet and so moist. i load them with berries, which is one of the secrets to moisture, and they happen to use fat free yogurt and just a small amount of sugar. i’ve actually broken them down on fitday.com and they have about 160 calories, 4 grams of fiber, and 5 grams of protein. these are pretty healthy. actually, for a muffin, it’s about as healthy as it gets. they do not taste healthy. i’m telling you, this may be the best muffin you will ever have. they are light and sweet and moist. don’t be afraid to use the butter here. 1/4 cup is not a lot in conjunction with the other ingredients that are low fat.
there are some substitutions you can make. i’ve used low fat sour cream in the place of yogurt before, because that was all i had. it turned out really well. the tops of the muffins, in general, are pretty sticky. i tend to like that in a muffin, some don’t. if you are the kind who don’t, you should simply top the muffins with some chopped nuts or a fine sprinkling of sugar. i’ve made this recipe into raspberry and blueberry muffins, too. they turned out equally as amazing, but strawberries are my favorite. though i am never one to discourage creativity, i wouldn’t defer too much from the recipe and these substitutions. using a liquid sweetener, such as honey, would really ruin it.
back when i was eating grains, this was one of my favorite recipes. it was most certainly my very favorite muffin recipe. but now that i’m not eating them any longer, i will share it. isn’t that kind of me?
1/2 cup fat free yogurt
1/4 cup softened butter
scraping from vanilla bean or 1 tsp extract
1 3/4 cup whole wheat pastry flour or white whole wheat flour
1/3-1/2 cup cane sugar, you be the judge (i use 1/4)
1 tsp baking soda
1 giant cup of chopped strawberries (sometimes i use 1 1/4 cup)
preheat oven to 375f and prep muffin tin or silicone muffin cups by lightly oiling. combine all dry ingredients in a large mixing bowl. in seperate mixing bowl, combine all wet ingredients except for the strawberries until mixed evenly. combine the wet ingredients with the dry until JUST mixed and a little dusty. fold strawberries in briefly, just distributing them throughout the batter evenly.
spoon batter into cups. sprinkle with chopped hazelnuts or whatever toppings you wish, and bake for 15-17 minutes. do the “clean toothpick” test for good measure.
cool ’em for a few short minutes before removing from tin and placing on cooling rack.
share them with 12-15 friends. they will love these muffins.
take good care of my recipe.