The purpose in baking these today is that I have some fresh strawberries and a 6 ounce container of strawberry yogurt that I need to use up. Instead of AP flour, I used 1 cup of whole wheat flour and followed the rest of the ingredients and directions. I added the dry ingredients in small batches to incorporate the batter well. The batter is thick, however, it is also wet, not dry, and still manageable. I filled each muffin tin 3/4 full and I ended up with 14 muffins. My muffin tins may be a bit smaller than other bakers. These baked up quite nicely in 25 minutes. The muffin top is a nice yellow color with bits of red strawberries peeking out. It made for a nice looking treat. The strawberry taste is definitely there, juicy and sweet, and a plus for me. The texture of the muffin is nice and I believe that it is the yogurt that helps to make this a moist muffin. This is definitely a cornbread - with fruit inside. This recipe leaves room for a variety of other fruit flavors such as raspberries, blueberries, peaches, mixed berries, etc. An easy recipe to bake and a nice, refreshing snack.
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The purpose in baking these today is that I have some fresh strawberries and a 6 ounce...