White Chocolate Strawberry Muffins |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Perfect for a summer breakfast or brunch. Ingredients:
2 1/4 cups all-purpose flour |
2/3 cup white chocolate chips |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 (12 ounce) package frozen strawberries, thawed |
2/3 cup sugar |
1 large egg, at room temperature |
1/2 cup yogurt (regular, low-fat, or nonfat) |
1 teaspoon grated lemon, zest of |
1 teaspoon vanilla extract |
Directions:
1. Add the flour, white chocolate chips, baking soda, baking powder, and salt to a mixing bowl; whisk to combine; set aside.
2. Add the strawberries with their juice, and the sugar to a food processor or electric blender.
3. Process for 30 seconds, until the mixture is smooth.
4. Scrape down the sides of the bowl, then add in the egg, yogurt, lemon zest, and vanilla.
5. Pulse the blender/food processor for about 5 times or until the mixture is blended and uniform.
6. Pour the strawberry mixture over the flour mixture.
7. Stir with a wooden spoon just until the dry ingredients are incorporated (do not overmix).
8. Pour mixture into muffin cups (that have been sprayed with nonstick cooking spray) until three-quarters full.
9. Bake in a 400° oven for 22 minutes OR until the tops are browned and slightly rounded and pick comes out with a crumb or two attached.
10. Place the pan on a wire rack to cool for 10 minutes. Remove muffins from pan and cool for 5 more minutes or wire rack.
11. Cool completely before storing in an airtight container or freezing.
|
|