Strawberry Yogurt Muffins

Strawberry Yogurt Muffins 1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup granulated sugar 1-1/2 teaspoons baking soda 1 cup chopped strawberries 2 eggs 1 cup yogurt (I used nonfat vanilla) 1/4 cup butter, melted 1 teaspoon vanilla extract Coarse sugar (optional) In a medium bowl whisk together all-purpose flour, whole wheat flour, sugar and baking soda. Stir in strawberries. Set aside. In a large bowl, whisk together eggs, yogurt, butter and vanilla extract. Gradually stir the dry ingredients into the wet until well combined. Divide batter evenly among a 12-cup greased muffin tin or line with paper liners. If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup. I also sprinkled each muffin with coarse sugar. Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown. Mine were done in 18 minutes at this temperature. Remove immediately from muffin tins and cool on a wire rack.