Strawberry Muffins

So last week, they had an amazing deal on strawberries and of course by today, they were starting to get a little too ripe and sad looking.  After about 30 seconds of searching, I found a recipe with Greek yogurt as an ingredient, and I was sold!  I am slightly obsessed with Greek yogurt at the moment, I use it as a sour cream substitute (it fooled my husband, so it really does taste like the real thing), I used it in the turkey meatballs earlier this week (still need to post) and now I used it in muffins.  I am pretty sure it actually has magic powers, but I have yet to confirm that.  Oh and most importantly, Little Man E loves plain greek yogurt, which during this ugly teething phase, I’m happy to give him anything as long as he eats it!  Anyway, back to the muffins.  This recipe is incredibly light and airy, and the almond extract adds a delicious warmth and richness to the strawberry flavor.  I think this is the perfect toddler recipe, but if you haven’t introduced nuts, I am sure omitting the almond extract would taste great too!  This is a slightly modified recipe from http://penguinsandcupcakes.tumblr.com, and it made 12 regular sized and 18 minis total.

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Strawberry Yogurt Muffins (makes 12 standard muffins, plus 18 mini)

Ingredients

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tap. Salt
¼ cup butter
¼ cup vegetable oil
¾ cup sugar
1 egg
1 cup plain greek yogurt
½ tsp. almond extract
1.5 cups chopped strawberries (toss in sugar if they are a bit sour)

Directions

Preheat the oven to 450 degrees F. In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth.  Add the egg, yogurt and almond extract and mix until combined.

In a separate bowl, combine the first four dry ingredients. Slowly add the dry mixture into the wet mixture.

Add the strawberries and fold in, do not mix.

Place paper muffin liner in your muffin tins. Use a ¼ cup scoop to fill the liners.

Bake for 10-12 minutes or until tops are golden.

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