I had brought home two pounds of strawberries on a whim, but nobody was eating them. Perhaps everybody expected me to bake something?
In my recipe binder, I dug up something I had written down some time ago and labeled “Sour Cream Berry Muffins.” After some searching, I’ve determined that past-Kaili heavily altered this excellent blueberry muffin recipe and kept it to herself. I changed it even more for the transformation to strawberry muffins.
- Dice the strawberries into pieces no larger than half an inch. Preheat oven to 400ºF.
- Combine flour, salt, and baking soda. In a separate bowl, beat eggs, then gradually beat in sugar. Beat in the butter, then stir in the vanilla extract. Stir in the dry ingredients alternately with the yogurt. Gently fold in the strawberries.
- Pour the batter into lined muffin tin and bake 18-22 minutes.