Strawberry Muffins

These were taken off the lid of a StonyField Farms yogurt container.  They also have a website, which I haven't perused in a while full of great recipes.  You may be seeing more of their recipes soon!  We love yogurt, and really can't keep enough of it in the house.  I love that these muffins use whole wheat flour as well-- it speaks to my fiber lovin' heart!  These were moist, delicious, and gone in a flash!

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup Stoynfield lowfat plain yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries

Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 ? 25 minutes, or until the tops are golden brown. Yields 12 muffins.