Glazed Strawberry Muffins
1 1/4 cups all purpose flour
3/4 cup whole wheat flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
2 large eggs
1 cup Silk® Unsweetened Vanilla Almondmilk
1/4 cup non-fat plain Greek yogurt
1 teaspoon pure vanilla extract
1 1/2 cups fresh strawberries, hulled and finely chopped
3/4 cup confectioner’s sugar
1 teaspoon strawberry preserves
1 teaspoon Silk® Unsweetened Vanilla Almondmilk
Preheat your oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners.
In a medium bowl, whisk together the flours, sugar, baking powder, salt and cinnamon. Set aside.
In a small bowl, whisk to beat the eggs lightly. Add the almond milk, yogurt and vanilla. Whisk to combine.
Pour the milk mixture into the dry ingredients and stir just until combined. Add the strawberries and fold in gently.
Divide the batter between the 12 cups. Bake in the oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins in their tins for about 5 minutes. Remove and cool completely on a wire rack before glazing.
Prepare the glaze by combining the ingredients in a small bowl. I like to dip the tops into the bowl of glaze, then allow them to dry on the rack. (Who am I kidding? I usually eat one as soon as it leaves the bowl!)
Makes 12 muffins
Recipe courtesy of tasteloveandnourish.com