Strawberry Cinnamon Muffins

I made these a while ago and forget what changes I was going to make. They turned out a little too sticky. Otherwise I can't remember the taste, especially in comparison to the other two recipes. The original only called for 1/4 t cinnamon, but I think it can do with at least one full teaspoon. I'll have to make it again with some adjustments to see what needs to be changed.

• 2 eggs
• 2/3 c sugar
• 1/2 c milk
• 1/4 c plain yogurt
• 1 t vanilla
• 1/2 stick butter (1/4 c), melted and cooled
• 2 c flour
• 1 T powder
• 1/4 t salt
• 1 t cinnamon
• 1.5 c strawberries (fresh or thawed, whole or in chunks)
  

1. Combine flour, powder, salt, and cinnamon in bowl.
2. Add strawberries to coat.
   
3. In separate bowl, combine eggs and sugar. Add milk, yogurt, vanilla and butter.
4. Add strawberry mixture to wet ingredients and stir just until combined.
5. Spoon batter into 12 (paper-lined) muffin cups. Bake at 375F for 25 minutes.

Notes

• Thaw frozen strawberries at 350F for 10 minutes.
• If you use whole frozen strawberries, they will create large holes in the muffin. For a more even texture cut the strawberries into smaller pieces.

Variations

• extra banana? Try: Strawberry Banana Muffins
• no yogurt? Try: Strawberry Muffins