I've tried these with strawberries and I'm ready to try blackberries (on sale for $.77 last week) and blueberries (on sale this week). I found the recipe to be mighty darned versatile.
I will say that I lowered the temperature in my oven to 350* for my second batch. I think my oven runs a little hot even if the thermometer says otherwise. Baking at 350* for 21 minutes was just perfect for me.
I made several batches and then froze them in packs of four for breakfast on the run. The muffin and a yogurt (store brand or bought with coupons) is way better for my waistline and my pocketbook than a trip through the drive-thru.
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
1 cup lowfat plain yogurt
1/4 cup melted butter
1 teaspoon vanilla
1 cup fresh strawberries, chopped
Preheat oven to 375-degrees. In one bowl, mix together flours, sugar and baking soda. In another bowl, mix eggs, yogurt, butter & vanilla. Toss strawberries into the flour mixture. The pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin. Bake for 20-25 minutes or until tops are golden brown. Makes 12 muffins.
Nutrition: Calories 150; Calories from Fat 45; Total Fat 5g; Carbohydrates 24g; Protein 4g; Fiber 2g."