Strawberry Yogurt Muffins
- 2 cups all purpose flour (or 1 3/4 cup whole wheat flour)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (softened, or coconut oil)
- 3/4 cup white sugar
- 2 eggs
- 1 cup vanilla non fat greek yogurt
- 1/2 cup milk
- 1 cup chopped strawberries
For the Strusel Topping:
- 1/4 cup flour
- 3 TBS brown sugar
- 2 TBS butter
- 1/2 cup Special K Red Berries Cereal
Preheat the oven to 375 degrees.
Combine the flour, baking powder, and salt in a large mixing bowl. Set aside.
Mix together the coconut oil and sugar in a large bowl for about 2 minutes till it starts to get light and creamy.
Add in your eggs and stir until just combined.
Stir in the yogurt.
Add the dry ingredients to the wet ingredients and gently stir to combine.
Carefully fold in the strawberries.
Scoop the batter into 12 muffin tin spots, sprayed with nonstick spray or lined with muffin liners.
For the Struesel Topping:
In a small bowl, combine the flour, brown sugar and butter till you have a nice crumbly mixture.
Stir in the Special K Red Berries, crushing a few up as you stir.
Sprinkle a generous topping on top of each muffin.
Bake the muffins in the preheated oven for 18-22 minutes until the tops start to turn golden and an inserted toothpick comes out clean.
Allow to cool in the pan for 5 minutes before removing the muffins to a cooling rack to cool completely.
Calories: 271kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 212mg | Potassium: 155mg | Fiber: 1g | Sugar: 19g | Vitamin A: 382IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg