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    You are in: Home / Recipes / Strawberry Greek Yogurt Balsamic Muffins Recipe
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    Strawberry Greek Yogurt Balsamic Muffins

    Strawberry Greek Yogurt Balsamic Muffins. Photo by ellie_

    1/2 Photos of Strawberry Greek Yogurt Balsamic Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    20 mins

    18 mins

    momaphet's Note:

    These are not your typical morning muffins. Yes, you would think that these ingredients do not really go together, but they do! Balsamic vinegar highlights the flavor of strawberries. Some chefs actually say that strawberries are interchangeable with tomatoes because they share many flavor components. Prep time does not include the time for the strawberries to macerate. From the food blog olivetomato

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    medium ...

    Units: US | Metric


    1. 1
      First prepare the strawberries. Place them in a bowl add the vinegar and sugar and blend, let it sit for an hour. Sprinkle with black pepper, it gives it a little kick.
    2. 2
      Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius).
    3. 3
      Mix the flours, baking powder, baking soda, and salt in a bowl.
    4. 4
      In a large bowl mix the brown sugar with the olive oil making sure it is blended well and it’s smooth. Add the eggs mixing well after adding each egg. And then add the yogurt, vanilla and almond extracts, mixing well after adding each ingredients. Use a spoon or spatula not a mixer.
    5. 5
      Add the flour mixture to the olive oil mixture and blend with the spoon, do not over mix, the dough will be vary thick. Finally add the strawberries carefully making sure they are spread everywhere.
    6. 6
      Line a muffin pan with paper liners and fill each one with the dough.
    7. 7
      Bake for about 18-20 minutes. Check with a toothpick to see if they are done (toothpick should come out clean).

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on July 24, 2013


      Wonderful muffins - made as directed except I used splenda for the sugar and only almond extract. I also used all regular flour - white and wholewheat. I made 24 muffins - had six for dinner and froze 12, and figure the rest will be gone by breakfast.These went fast! Thanks for sharing!

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    • on July 18, 2013


      These were really good. It's not strawberry season and I had a lot of blueberries so I used blueberries instead, lightly mashed. I didn't read the note about tomatoes until after I made them or I would have tried tomatoes. Otherwise followed the recipe exactly. The dough is really thick and they don't rise much. I made 18 and the cups were very full but they came out just right. Made for ZWT 9 - Greece

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    • on September 16, 2013


      Photo may be seen here in the Savor gallery: .<br/><br/>So good!. I reduced the recipe to 8 muffins and made 5 big ones out of the amount I had. Used Splenda Brown and regular flours. These taste simply wonderful, sweet but not overly so. I didn't exactly measure the strawberries so I likely used a bit more than ask for but if so it sure didn't hurt anything :D. Even my very over sized muffins were fully baked at 18 mins so keep an eye out if making the standard size. Tender, moist and full of great can you go wrong?

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    Nutritional Facts for Strawberry Greek Yogurt Balsamic Muffins

    Serving Size: 1 (1009 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 160.7
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 1.0 g
    Cholesterol 20.6 mg
    Sodium 170.4 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 1.5 g
    Sugars 7.1 g
    Protein 3.1 g

    The following items or measurements are not included:

    Greek yogurt

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