2 cups unbleached flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp. salt
1/2 cup plain greek yogurt (substitute soy yogurt for vegan option)
1/2 cup canola oil
1/2 cup + 2 Tablespoons milk (sub. non dairy milk for vegan option)
2 teaspoons vanilla extract
1 1/2 cup mixed berries (blueberries-raspberries, or diced strawberries work well)
1. Preheat oven to 350F and grease 12 muffin cup liners.
2. In a small bowl, whisk together the wet ingredients and set aside. In a large bowl, whisk together the dry ingredients; make a well in the center of the dry mixture and pour in the wet mix. Stir together with a spatula until just combined. Fold in berries.
3. Pour mixture into muffin cups, filling to the top.4. Bake 25-30 minutes, until tops are golden brown and spring back when gently pressed.
- 1/4 cup canola oil
- 1/2 cup milk (dairy or non dairy)
- 1 egg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1 3/4 cups all-purpose flour
- 1 cup diced strawberries
- 1 teaspoon vanilla extract
- 1/2-1 teaspoon cinnamon
Preheat oven to 375 degrees F (190 degrees C) and grease muffin cups. Set aside.
In a small bowl, combine oil, milk, and egg. Beat lightly. Add vanilla.
In a large bowl, mix flour, salt, baking powder, cinnamon, and sugar. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together.
(You can also choose to add the strawberries after mixing the wet and dry ingredients together.)
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch, and toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans.
