Strawberry Corn Muffins

The Beechmont Bed & Breakfast Inn, Hanover, PA

1 cup cornmeal
1 cup flour
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 cups strawberries (cut in small pieces)
1 cup vanilla yogurt
1/4 cup canola oil
1 egg, slightly beaten

Preheat oven to 350 F. Grease muffin pan or line with paper cups. In a large
bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and
salt. Add strawberries and toss gently to coat with the flour mixture. In a
small bowl, whisk together the yogurt, oil and egg. Add yogurt mixture to
flour mixture and combine until dry ingredients are just combined. Do not
over-mix. Fill muffin cups about 2/3 full and bake for 20 -25 minutes.

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