Strawberry Corn Muffins

• 1 cup Cornmeal
• 1 cup Flour
• 1/3 cup Sugar
• 2 tsp. Baking Powder
• 1/2 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 degrees. 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. Makes 1 dozen.