Recipe: Best Strawberry Wheat Muffins Ever

I woke up early this morning, so I decided to bake fresh muffins. I modified this “Berry Smash Muffin” Recipe from Food.com.

Recipe Modification: So, I substituted wheat flour for all-purpose flour and used only 1/2-cup sugar instead of 2/3-cup sugar. I also used about 1-tsp cinnamon (doubled). I enticed my son with some semi-sweet chocolate chips on top. I used silicone cups to line the muffin pan.

Warning: This is my first time baking muffins at 450 deg, which was great because they were done in less than 15 minutes, but the bottoms of the muffins did start to burn a little, so be careful at minute 13. Although I do like the crispy muffin top!

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Recipe: Really Easy and Awesome Blueberry Muffins

I modified this basic blueberry muffin recipe with the following:

– a 6 oz container of Light and Fit Strawberry Shortcake yogurt for milk
– 3/4 cup of wheat flour for regular flour (still total of 1-1/2 cups flour)
– 1/4 cup melted butter for oil
– added a few drops of vanilla
– fresh blueberries
– chocolate chips for blueberries for a few muffins
– mini muffin silicone pan and baked for about 18 min (set and checked at 10 then added time)
– it’s ok for batter to be crumbly-do not attempt to add milk or more yogurt

The result?

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DELICIOUS muffins.