Muffins with Berries and Cornmeal

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Muffins with Berries and Cornmeal

Berry Cornmeal Muffins

  • 1 cup all-purpose flour

  • ¾ cup cornmeal

  • ½ cup white sugar

  • 2 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • 2 cups chopped fresh strawberries

  • 1 (8 ounce) container naturally flavored strawberry yogurt

  • ¼ cup butter, melted

  • 1 egg, lightly beaten

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.

  2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.

  3. Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.

  4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

Nutrition Facts (per serving)

161Calories5g Fat27g Carbs3g Protein
Nutrition FactsServings Per Recipe12Calories161% Daily Value *Total Fat5g6%Saturated Fat3g13%Cholesterol26mg9%Sodium171mg7%Total Carbohydrate27g10%Dietary Fiber1g4%Total Sugars11gProtein3gVitamin C17mg84%Calcium80mg6%Iron1mg6%Potassium105mg2%

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