Recipe by Shelley Albeluhn
"Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt."
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2 1/2 teaspoons
chopped fresh strawberries
1 (8 ounce) container
naturally flavored strawberry yogurt
egg, lightly beaten
These are very very very good, but you must add the dry to the wet instead of wet to dry. Dont add all the dry, just add till mixture is at desired thickness.
This recipe is quite yummy and different from your regular muffin. I used non-fat blueberry yoghurt and frozen strawberries (since it was too early in the year for fresh). I'd recommend draining the frozen strawberries after they've thawed, or add a bit more cornmeal or flour, to keep the texture of the dough from being too "gooey".
Best Berry muffin recipe I've tried. The yogurt makes for a nice texture, and keeps them so moist. I also added 1/4 cup Wheat Germ for added nutrition. I like how you can change the yogurt and the fruit to make different types of muffins. My kids loved them!
I had originally intended to make muffins, as the recipe calls for, however once everything was mixed, the batter was incredibly thick and unusable. I decided to add milk to make a cake like consistency, and baked it for almost an hour in a 9 by 9 glass pan. It turned out tender and moist, and has a nice flavor to it. I used mixed frozen berries, rather than just strawberries and it was pretty good!
Delicious cornbread. If your kids don't like chunks of fruit just skip the fruit and stick to whatever flavor of yogurt you like. Doesn't even need butter--makes a delicious and nutricious lunchbox treat.
I substituted 1/2 c. whole wheat flour for white, used medium grind cornmeal, non-fat peach yogurt (6 oz. plus splash of milk) and frozen mixed berries. I couldn't keep my hands off of them! I did not coat berries with flour mixture as dough was so thick it wasn't neccessary - no problems with berries settling. I also did not thaw, chop or add sugar to the berries. The whole wheat was a wonderful and healthy addition and did not adversely affect texture. Great and simple recipe.
this was a very good recipe; a good alternative to cornbread or sweetbread. i used an 8x8 pan instead, just baked it for about 25-30 minutes. it was easy to slice and service like regular cornbread.
Fabulous recipe! Moist, easy to make, stays tender for several days. Beautiful texture and flavor. Try peach yoghurt and canned peached for a variation.
* Percent Daily Values are based on a 2,000 calorie diet.
Berry Cornmeal Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 41
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These muffins are so moist and flavorful, you won't believe they're healthy, too!
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