Strawberry Muffins





1-3/4 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

2 eggs, lightly beaten

1/2 cup fat-free plain yogurt

1/4 cup butter or margarine, melted and cooled

1 teaspoon vanilla extract

1-1/4 cups chopped fresh or frozen unsweetened strawberries



In a bowl, combine the first four ingredients. In another bowl, combine the eggs, yogurt, butter and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in strawberries. Fill muffin tins with paper liners or nonstick cooking spray about 2/3's full of batter. Bake at 375 degrees for 15-18 minutes or until toothpick comes out clean when inserted. Cool for 5 minutes before removing to wire rack. Serve warm is best.



Makes 1 dozen muffins