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Egg-free Strawberry Muffins

Course Breakfast
Cuisine American
Servings 48 Dozen

Ingredients

  • 6 cups All-Purpose Flour
  • 1 cup Sugar
  • 2 tbsp Baking Powder
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 8 containers Backpack Yogurt Summer Berry
  • 1 cup Oil
  • ½ cup Milk or Water
  • 2-3 cups Frozen Strawberries roughly chopped

Directions

  • Prep: Preheat oven to 350°F. Grease or line four muffin tins.
  • Whisk Dry: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  • Mix Wet: In a separate bowl, stir the 8 yogurts, oil, and milk/water until smooth.
  • Combine: Gently fold the wet into the dry. Stop just before the flour disappears to keep them light and fluffy!
  • Add Berries: Quickly fold in your frozen strawberries.
  • Bake: Scoop into tins (¾ full) and bake for 20–25 minutes. Let them cool for 10 minutes so the strawberry centers can set.