Strawberry Pecan Muffins

It's amazing how many things I can think of that "I've been meaning to do" when there is unpacking and cleaning to be done. hehe Well, here's another procrastination project...Strawberry Muffins! 

My first grade teacher sent me this recipe a few weeks ago and they looked so yummy, I decided to make them for Sunday brunch with the hubster. Now, these are low fat, but of course I had to add a streusel topping! But I was good about it...And doesn't it make it look just delicious?!

 

Strawberry Pecan Muffins
(Original recipe: Taste of Home)
 

Ingredients:

• 1-3/4 cups all-purpose flour (or a wheat/white mix)
• 3/4 cup sugar (Can use Splenda Blend)
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg (I used cinnamon b/c I don't like nutmeg)
• 2 eggs, lightly beaten
• 1/2 cup fat-free plain yogurt
• 1/4 cup butter, melted and cooled (I used light butter)
• 1 teaspoon vanilla extract
• 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries 

For the topping:

2 Tbsp packed brown sugar

1/4 tsp cinnamon

1/4-1/3 cup chopped pecans
 

Directions:

  

Preheat oven to 375°. In a small bowl, combine the first four ingredients. 

In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries. 

Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Sprinkle on topping.

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. 

Yield: 1 dozen.