I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*

Wednesday, June 23, 2010

Strawberry Cornmeal Muffins (

$.98 plus strawberries ($0.07 each; $0.84/12)

30 minutes. Makes 15 muffins.

1 c all-purpose flour
3/4 c cornmeal
1/2 c white sugar
2 1/2 tsp baking powder
3/4 tsp salt
2 c fresh strawberries, diced
8 oz (1 c) strawberry yogurt (Yoplait)
1/4 c butter, melted
1 egg, lightly beaten

Preheat oven to 350°. Lightly grease 15 muffin cups or use paper liners. In a large bowl sift together flour, cornmeal, sugar, baking powder and salt. In a separate bowl gently toss strawberries in 1/2 cup of the flour mixture. Whisk yogurt, melted butter, and egg. Stir the yogurt mixture into the flour mixture just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups. Bake for 24 min (18 min for minis) or until toothpick comes out clean. Very moist and sweet!

For Valentine's Day, bake muffins in heart-shaped tins or put a marble or 1/2-inch ball of aluminum foil between liner and tin to form heart shape.

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