STRAWBERRY
YOGURT MUFFINS

No crumb will be left behind.

1 5.3oz container of Dannon Light + Fit Vanilla (Original or Greek) Fat Free Yogurt
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup butter
1⁄2 – 3⁄4 cup sugar
2 eggs
2 cups flour
1 cup chopped strawberries
(Optional) Strudel Topping:
1⁄4 cup flour
3 Tablespoons brown sugar
2 Tablespoons butter
1⁄2 cup dry, crunchy cereal

step 1Preheat the oven to 375°F degrees. Combine the flour, baking powder, and salt in a large mixing bowl. Set aside.
step 2Mix together the butter and sugar for about 2 minutes until combined.
step 3Add in the eggs and stir until combined (do not overwhip the eggs). Stir in the yogurt.
step 4Add the dry ingredients to the wet ingredients and gently stir to combine. Carefully fold in the strawberries.
step 5Scoop the batter into a muffin pan (12-muffin pan works best), sprayed with nonstick spray or lined with muffin liners.
step 6Bake for 18-22 minutes until the tops start to turn golden and a toothpick comes out clean when inserted.
step 7Allow to cool in the pan for 5 minutes before removing the muffins to a cooling rack to cool completely.
(Optional) Strudel Topping:
step 1In a small bowl, combine the flour, brown sugar and butter until you have a nice crumbly mixture.
step 2Stir in the dry cereal, crushing it up as needed.
step 3Sprinkle a generous topping on top of each muffin.