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Nutrition Facts
Serving Size 1 muffins 71g Recipe makes 18 muffins)
Calories 170
Calories from Fat 35		(21%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 156mg		6%
Potassium 83mg		2%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 0.8g	3%
	Sugars 14.3g
Protein 3.2g		6%
how is this calculated?

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⁽¹¹⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Feb 3, 2006

Delicious, dense berry muffins with an awesome glaze that my family loves! You can use any type of berries and matching flavour yogurt that you like. Peaches and peach yogurt is great too.

18 muffins (change servings and units)

Ingredients

2 1/2 cups flour
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 tablespoons baking powder
2 eggs
1 cup strawberry yogurt
1/4 cup vegetable oil
2 cups fresh strawberries, crushed with juice

Glaze

1/3 cup icing sugar
3 tablespoons orange juice

Directions

1
Preheat oven to 375°F.
2
Grease 18 large muffin tins.
3
In a large bowl, mix flour, sugar, cinnamon, salt and baking powder.
4
In another bowl, whisk eggs, and add the rest of the ingredients.
5
Pour wet ingredients over dry and mix until moistened.
6
Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.
7
Remove from muffin tin and let cool.
8
Glaze:.
9
Stir orange juice into 1/3 cup of icing sugar and pour over muffins.

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Featured Reviews for This Recipe

From: Paradawks

On Mar 26, 2008

Great recipe! I used frozen raspberries instead of strawberries and substituted whole wheat flour. The glaze was too runny; next time I'd use about 2 teaspoons of juice and try lemon juice instead of orange (to better complement the raspberries). Otherwise, these muffins are delicious. Thanks!

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From: samurai jen

On Mar 9, 2008

Really impressed with this recipe, wasn't sure when I looked at the mix, it seemed really stodgy, but they worked out really nicely, very fluffy. I didn't have the problem with them sticking to the cups that the person below had. I used Onken strawberry yogurt with wholegrains and blueberries, which I didn't crush. They burst when baking and lovely purple juice ran down the tops of the muffins making them look really pretty. Agree the cinnamon is a must and it's just enough to give a nice flavour, doesn't taste cinnamony. Smelled amazing when baking too. Will definitely be making these again. Only made 12 though, but maybe I fill my cups a bit more than other people!

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From: Emmelyn Johnson

On Feb 19, 2008

Mine tasted good but they were soggy . But i only put in 1 1/2 c. flour... Oops! They were good once I added the extra flour.

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From: ZaarAddict

On Aug 24, 2008

I loved the flavor but was not fond of the texture. They were a kind of gummy. Mine also stuck terribly to paper liners as another post noted. We will definitely enjoy what is made but I'm not likely to repeat. Edit: Back to add a star. I refrigerated these overnight. No more paper sticking and they are great cold. I also cheated a bit and added cream cheese frosting. These are rapidly disappearing now. I am very likely to repeat this one now.

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