I’ve never been a “morning person.” If left to my own devices, I will stay up all night reading cooking magazines, sleep in and act offended if awoken before noon. I’m not exactly proud of this. But In New York, this lifestyle was considered acceptable, normal even. Here in LA…not so much. Even if you work nights at a restaurant, it is frowned upon to waste the precious morning hours. So in an attempt to conform to the ways of the world, I’ve been trying to figure out what’s going to get me out of bed in the morning. Freshly baked whole wheat strawberry muffins seem to be doing the trick. Now I know why they always say breakfast is the most important meal of the day!
Whole Wheat Strawberry Muffins
Yields 12 muffins
- 1-3/4 cups white whole wheat flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 eggs, room temperature
- 1/2 cup fat-free plain yogurt
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, coarsely chopped
Preheat oven to 375. Coat 12 cup muffin tin with cooking spray. In a medium bowl, stir together flour, sugar, baking soda, nutmeg and cinnamon. Set aside. In another medium bowl, add the eggs and whisk until lightly beaten. Add the yogurt, butter and vanilla and beat with an electric mixer. Stir into the dry ingredients until combined and moistened. Fold in chopped strawberries
Distribute muffin batter evenly among the muffin cups. Bake in the oven at 375° for 18 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.