Strawberry Cinnamon Muffins

One thing that is great about living in California right now is the abundance of strawberries. The other day while at the store I got 4 pounds of strawberries for $3.99. What better way to use them up then to make some muffins!


Strawberry Cinnamon Muffins

(adapted from a Cooking Light recipe)

1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup plus 3 T vanilla fat-free yogurt
1/4 cup butter, melted
1 large egg, lightly beaten
Cooking spray
2 cups chopped strawberries
1/2 teaspoon ground cinnamon

1. Preheat oven to 375º.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture.

3. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

4. Add chopped strawberries.

5. Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon batter into muffin tin. Sprinkle with ground cinnamon.

6. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.