Strawberry Muffin says it all...

all that's missing is the butter.

Ingredients: 

1-3/4 c all purpose flour (I used half white/half whole wheat)

1/2 c sugar (the original recipe calls for 3/4 c, but we are making attempts to cut back on sugar around here and no one seemed to mind too much. After all, butter covers a multitude of sins, if removing sugar is counted as such.)

1 tsp. baking soda

1/4 tsp. ground nutmeg

2 eggs, lightly beaten

1/2 c plain yogurt

1/4 c butter, melted and cooled

1 tsp. vanilla extract

1-1/4 c coarsely chopped strawberries

To do:

• Melt your butter. Set it aside to cool.
• While your butter cools, chop the strawberries, prepare your pan, preheat the oven, and check something off your to do list. 
• Combine the dry ingredients in a small bowl. In a separate bowl, whisk the eggs and then add the yogurt, vanilla, and cooled butter. 
• Stir the wet ingredients into the dry ingredients until just moistened, and fold in the strawberries
• Fill muffin cups about two-thirds full
• Bake the muffins at 375 degrees for 15-18 minutes, or until a fork or toothpick comes out clean. 

Servings: 12 beautiful muffins!

Adapted from Taste of Home