Ingredients
1-3/4 cups all-purpose flour3/4 cup sugar1 teaspoon baking soda1/4 teaspoon ground nutmeg2 eggs, lightly beaten1/2 cup fat-free plain yogurt1/4 cup butter, melted and cooled1 teaspoon vanilla extract1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries
Preparation
In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
