Strawberry Yogurt Muffins

If you like strawberries and you like muffins with a healthy twist, you should like these Strawberry Yogurt Muffins.  I am re-posting these delicious muffins because they would be a great addition to your Easter or Mother's Day brunch, or breakfast any other day. Just because they are lower in fat doesn't mean there is any less flavor. I use more strawberries than called for in the original recipe which makes them extra yummy.
I hope you'll give these a try.
I will be gone for a few days as my husband and I are taking a short trip. We are celebrating our 33rd wedding anniversary! Actually it was a couple of weeks ago and we are just now getting around to it. So, I hope you all have a wonderful Easter and I'll be back in a few days catching up with all your fantastic recipes. Now here's my recipe!

STRAWBERRY YOGURT MUFFINS
adapted from this recipe

1 1/2 cups all purpose flour- original recipe uses 1 cup
1/2 cup whole wheat flour- original recipe uses 1 cup
1/2 cup sugar
1 1/2 teaspoons baking soda
1 cups chopped strawberries- I use about 1 1/2 c.
2 eggs, beaten
1 cup plain yogurt
1/4 cup melted butter

Directions:
Preheat oven to 375 degrees. In a large bowl mix the flours, sugar and baking soda. Add in the chopped strawberries and stir just to coat. In another bowl, mix the eggs and yogurt, then add the melted butter and vanilla and mix. Gradually add the wet ingredients to the flour mixture and stir in. Don't over mix; batter will be thick. Distribute batter among 12  greased muffin cups. Sprinkle with coarse sugar if desired. Bake for 20-25 minutes until golden. Hope you enjoy these delicious treats!

NOTE: If you are using cup cake liners, you may want to lightly spray them with cooking spray (PAM), as the muffins will stick to the papers at first. Or, just spray the muffin tin and don't use liners.