If you have leftovers (which I sincerely doubt!), store them in the freezer. Use resealable bags, in order to be able to take them out one by one. For a quick breakfeast, simply reheat the strawberry muffins in the oven at 350 degress F for 10 minutes.

• 2 eggs
• 2/3 cup sugar
• 1/2 cup milk
• 1/4 cup plain yogurt
• 1 teaspoon vanilla
• 1/2 stick butter, melted and cooled
• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 1/2 cups strawberries, hulled and cut in chunks

• Preheat oven to 375 degrees F.
• Grease muffin tins or line with paper cups.
• In a large miing bowl, whisk together eggs and sugar until light.
• Add milk, yogurt, vanilla, and melted butter.
• Gently whisk.
• In another bowl, combine flour, baking powder, salt, and cinnamon.
• Add to milk mixture and stir just until flour disappears.
• Gently stir in berries.
• Spoon thick batter into muffin cups to the top.
• Bake about 25 minutes, until tster comes out clean.
• Invert and cool on rack.