Strawberry Yogurt and Flax Muffins

Dear Turkey,

In a moment of weakness, you are talked into buying a container of Stoneyfield Strawberry Yogurt. This normally wouldn't be considered a moment of weakness, except that it's one of those big quart containers, nobody in your house really likes it THAT much, and this was three weeks ago and it's about to expire.

Luckily for you me, I had this strawberry muffin recipe that we used to make years ago (like, before we were old). It was so good that we made it over and over for weeks at a time in the early summer (when strawberries are in season in places other than California). I figured that the recipe would work just as well with strawberry yogurt, especially since I modified it from a recipe on the top of a Stoneyfield yogurt container circa 2006; I was right.

Fluffy Strawberry Yogurt and Flax Muffins 

(makes 24)

Ingredients:

- 1 c white flour

- 1 3/4 c whole wheat flour

- 1/4 c ground flaxseed

- 3/4 c sugar (you can use 1/2 c if the yogurt is sweetened like mine was)

- 2 1/4 t baking soda

- 3 eggs (but if you only have 2, no worries, just increase the yogurt a bit)

- 1.5 c yogurt (I used strawberry, but you can use any kind)

- 6 T butter, melted

- 1.5 t vanilla extract

- 1 c fresh or frozen strawberries, any fruit, and/or chocolate chips (optional)

Instructions:

- Mix all ingredients until just combined.

- Spoon into 2 muffin pans (use muffin papers).

- Bake at 375 degrees for 15 minutes, more if you use a lot of fruit or the fruit is very liquid-y. 

Enjoy,

Tofu