Although this muffin’s recipe calls for all purpose flour, adding soft whole wheat flour and substituting sugar for Splenda worked well for my husband sugars. He had it for his evening snack. I served them warm ( yes, I baked them after dinner!) and they were delicious, melting in your mouth. I used fat free yogurt, but I guess any yogurt would do.
Strawberry yogurt muffins
1 3/4 cup sifted all-purpose flour
1/2 cup soft whole wheat flour
1/4 cup granulated sugar
1/3 cup Splenda
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1/2 cup fat free vanilla yogurt
1 tsp vanilla
1 cup sliced strawberries
Stir together flour, sugar, baking powder and salt. Beat eggs. Blend in oil, vanilla and yogurt. Add liquid mixture to dry ingredients. Stir quickly just until moistened. Fold in strawberries.
Spoon into well greased 2-1/2 inch muffin tins or paper-lined muffin cups.
Bake at 400°F for 20″minutes until golden brown.
Remove to wire rack. Sprinkle fine sugar on top. Serve warm.