Strawberry Muffins

1 ¾ C flour ( Half wheat half white)
¾ C sugar
1 tsp baking soda
1 tsp cinnamon
2 eggs, lightly beaten
½ C plain yogurt
¼ butter or margarine, melted and cooled
1 tsp vanilla
1 ¼ C coarsely chopped fresh or frozen unsweetened strawberries

In a bowl, combine the first four ingredients. In another bowl, combine the eggs, yogurt, butter, and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in strawberries. Fill greased muffin cups 2/3 full. Bake at 375 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. Yield: 1 dozen

from Sarah E. Bybee

Can sprinkle some cinnamon sugar on top of these right before baking.

Strawberry Fruit Dip

1 8 oz carton spreadable strawberry cream cheese
2 Tbsp strawberry preserves
1 8 oz carton frozen whipped topping, thawed
1 7 oz jar marshmallow cream

Assorted Fresh fruit

In a mixing bowl, beat cream cheese and preserves until well blended.

Fold in the whipped topping and then marshmallow cream.

Cover and refrigerate until serving. Makes 4 cups.

from Sarah E. Bybee