Lately I’ve been on a serious muffin kick — but somewhat of a healthy muffin kick (remember these muffins?). I started with the same basic whole wheat muffin recipe but made a few minor changes. I swapped out the semi-sweet chocolate chips for white chocolate chips, the brown sugar for white sugar, and added in some chopped strawberries – and then decided to call them Strawberries and Cream Muffins even though they don’t have any cream in them. But they have white chocolate, so that sort of counts, right?? 😉 Either way, they were really good – such a nice summery muffin! Enjoy!
I mean, the pictures pretty much speak for themselves – melty white chocolate and strawberries – yum! =)
Strawberries and Cream Whole Wheat Muffins
1 cup white whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
3 tbsp white sugar
1/2 cup fat-free plain greek yogurt
1 tbsp canola oil
1/4 cup skim milk
1 tsp vanilla
5 large strawberries chopped (about 1/2 cup)*
1/3-1/2 cup white chocolate chips
1. Preheat oven to 400 degrees. Grease muffin tin with nonstick spray.
2. Combine flour, baking powder, baking soda, salt and sugar in bowl and whisk to combine.
3. In a separate bowl, combine egg, yogurt, oil, milk, and vanilla. Add dry ingredients to the wet and stir just until combined. Fold in strawberries and chocolate chips. Divide batter between 6 muffin cups.
4. Bake 20 minutes or until golden brown.
Makes 6 muffins.
*adapted from Cooking Done Light
Notes: I used frozen strawberries. They were still frozen when I chopped them and folded them into the batter. I sure fresh strawberries would be delicious too, but may take less time to bake.
