One word…. YUM!!!! And I’m not usually that big of a fan of my own cooking, but wow are these delicious! I kinda merged a few recipes and played around with some ingredients trying to make these more toddler friendly… aka… less sugar! And while I couldn’t get rid of all the sugar, I think this recipe isn’t completely unhealthy! Besides, Charlie loves them…
You can make these with or without those muffin paper cups, if without then you just need to grease the muffin tin.
1 ½ C flour
¾ tsp baking powder
¾ tsp baking soda
¾ tsp salt
½ tsp ginger
⅓ C butter
⅔ C sugar
½ tsp vanilla
1 C vanilla yogurt
1 C finely chopped strawberries, larger chunks for bigger kids
Preheat the oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, baking soda, salt and ground ginger.
With a hand mixer, beat butter and sugar until fluffy, 3 to 5 minutes. Add egg, beating well. Beat in vanilla extract.
On a low speed, beat in the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Do not over mix. Stir in sliced strawberries.
Coat muffin tin with cooking spray or put in the paper cups. Fill each cup two-thirds full with batter.
Bake until the muffins are golden brown, 15 to 18 minutes, rotating the pan around the oven throughout the cooking process to ensure even cooking. Also, the toothpick trick applies… insert toothpick, if it comes out clean their done!
Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack.
Makes 12 muffins
**Serving tip… perfect for breakfast or a snack, easy to chop up into smaller pieces too!
Messy Scale ~~~> 1, so clean! I’m sure these might leave some crumbs, but I didn’t see any!
(1 = clean baby! 10 = directly dump child into the bathtub after eating)