Preheat oven to 350. Line muffin tin with cupcake papers.
In large bowl stir together flour, sugar, salt, baking powder and baking soda. In small bowl combine egg, oil, milk, vanilla and yogurt. Stir into dry ingredients until just moistened. Stir in strawberries. (I used chopped frozen whole strawberries, came out great).
Fill muffin cups 3/4 full. Makes 6 muffins. Sprinkle with more sugar if you like.
Bake 25 min. or until toothpick inserted in center comes out clean. Cool on rack.
I used Oikos Blended Greek Strawberry Yogurt, I’m sure other kinds would work as well.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 119 (50%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 21.8mg||7 %|
|Sodium 3560.2mg||123 %|
|Potassium 56.7mg||1 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 29.4g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 237
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