More baked goodness...

Roasted Strawberry Muffins
By Annie
Makes about 16 muffins

Ingredients:

1 pound strawberries, rinsed, hulled and quartered

1 cup sugar, plus a pinch for roasting

Low-fat milk, if needed

1 cup all-purpose flour

1 cup white whole wheat flour*

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup low-fat Greek yogurt

2 large eggs

2 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

Coarse sugar, for topping (optional)

Directions:

Preheat oven to 400˚F. Line baking sheet with foil. Spread berries out on baking sheet, sprinkle with pinch of sugar and toss gently to mix. Roast, stirring once or twice, until berries are tender and have released most of their juices, about 20-22 minutes. Place a colander or strainer over bowl or liquid measuring cup and strain berries, reserving excess juices. You will have approximately 4 tablespoons (¼ cup) of juice. Add just enough milk to make 6 tablespoons total of liquid if you are short on juice.

Lower the oven temperature to 350˚F. Line muffin pans with paper liners. In a medium bowl, combine 1 cup sugar, flours, baking powder and salt. Whisk to blend. In a large mixing bowl, combine the reserved strawberry juice/milk, Greek yogurt, eggs and vanilla extract. Whisk until smooth. Whisk in melted butter. Add dry ingredients to bowl with wet ingredients and whisk just until combined and no dry streaks remain. Fold in strawberries with spatula.

Divide batter between prepared muffin liners. Sprinkle tops with coarse sugar, if desired. Bake, rotating the pans halfway through, until muffins are set and a toothpick inserted in center comes out clean, about 18-20 minutes. Transfer to wire rack and let cool.

Originally from:

http://goboldwithbutter.com/?p=3418

Buon Appetito!