FoodMayhem

This is what happens when you think about food so much, your wires get crossed. I just picked up some strawberries from my local fruit guys and started thinking about a strawberry salad with poppy seed dressing. In the back of my mind, I had been thinking about mini-muffin tin, that hasn’t been used in months. I had been trying not to use it, afraid I would bore you all with my mini obsession. Somehow Strawberry Poppy Muffins popped into my head and here you have it. They are super light, a teeny bit tangy, with a nice crunch, and dangerous; I think I could eat all 34 at once.

Strawberry Poppy Muffins
~makes 34 mini muffins

• 1 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup Trader Joe’s 2% Greek Style Yogurt*
• 1 cup sugar
• 4 large eggs
• 1/2 cup vegetable oil
• 1 teaspoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup chopped strawberries (lay them on a paper towel after chopping)
• 1/4 cup poppy seeds

1. Preheat the oven to 350 degrees F (325 degrees F for convection). Spray a mini muffin pan with non-stick spray.
2. Sift together flour, baking powder, and salt in a medium sized bowl.
3. In a large bowl, whisk together yogurt, sugar, eggs, oil, zest, and vanilla.
4. Fold the dry ingredients into the wet ingredients, just until combined . Fold the strawberries and poppy seeds in gently.
5. Fill the muffin tin and bake for about 14 minutes, until toothpick comes out clean. Let them cool in the tin for 5 minutes before removing to a cooling rack.

*Note: I was very specific about what yogurt I used because yogurts vary so much. I don’t want to be responsible for a failed recipe because someone used one of those watery yogurts. If you make this with a different yogurt (hopefully a thick one), let us know how it turned out.