Whole Wheat Strawberry Yogurt Muffins

I'm on a mission to savor the last bits of summer. As such, for our study break, I whipped up a batch of these guys (er, or gals, or muffins - why am I anthropomorphizing?).  They were deliciously moist and wholesome.  And don't tell me you don't love the heart shapes.



Whole Wheat Strawberry Yogurt Muffins
Yields 12 muffins
adapted from http://alidaskitchen.blogspot.com/2011/06/strawberry-yogurt-muffins.html

1.5 cups white whole wheat flour
1/2 cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs, lightly beaten
1/4 cup nonfat plain yogurt
1/4 cup oil
2 teaspoons vanilla
1.5 cups strawberries, chopped

1. Preheat oven to 350 degrees. Line or grease 12 muffin cups.
2. In large bowel, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowel, combine eggs, yogurt, oil, and vanilla until blended. Add to flour mixture and gently mix until combined. Avoid overmixing.  Gently fold in strawberries.
4. Divide batter evenly among muffin cups. Bake 20 minutes or until toothpick inserted in muffin comes out clean. Serve with even more strawberries.

Heart shaped muffins. It's a silicone baking dish.

My poor attempt at food photography. With an smartphone camera. At least I tried.