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1 ½ cups Colonial lactose-free yogurt.
2 eggs (at room temperature).
½ cup unsalted melted butter.
1 teaspoon vanilla extract.
½ teaspoon salt.
1 tablespoon baking powder.
½ teaspoon baking soda.
1 cup sugar.
2 cups all-purpose flour.
1 cup sliced strawberries (optional).
In a bowl, combine the yogurt and eggs, and whisk.
Add the melted butter and whisk again.
Add the baking powder and vanilla, then mix.
Gradually add the remaining dry ingredients and mix until smooth.
Fold in the sliced strawberries.
Fill individual muffin molds and bake in a preheated oven at 175°C (347°F) until risen and golden brown.