Serves: 12
Total Calories: 155
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
Whisk yogurt, milk, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Hint: just change up the berries and the yogurt flavor to make blueberry, raspberry, or any other kind of berry muffin.
This FEATURED RECIPE: Fresh Strawberry Cornmeal Muffins recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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