Strawberry Greek Yogurt Balsamic Muffins
Olive Tomato recipe - Mediterranean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup regular flour
- 1 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup low fat Greek yogurt
- 1/4 cup + 3 1/2 tablespoons olive oil
- 2 eggs
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cup diced strawberries (don't cut them too small)
- 1-2 teaspoons balsamic vinegar
- 2 teaspoons sugar
Instructions
- 1
First prepare the strawberries. Place them in a bowl add the vinegar and sugar and blend, let it sit for an hour. Sprinkle with black pepper, it gives it a little kick.
- 2
Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius).
- 3
Mix the flours, baking powder, baking soda, and salt in a bowl.
- 4
In a large bowl mix the brown sugar with the olive oil making sure it is blended well and it's smooth. Add the eggs mixing well after adding each egg. And then add the yogurt, vanilla and almond extracts, mixing well after adding each ingredients. I used a large spoon to do the mixing.
- 5
Add the flour mixture to the olive oil mixture and blend with the spoon, do not over mix, the dough will be vary thick.
- 6
Finally add the strawberries carefully making sure they are spread everywhere.
- 7
Line a muffin pan with paper liners and fill each one with the dough.
- 8
Bake for about 18-20 minutes. Check with a toothpick to see if they are done (toothpick should come out clean).