Strawberry Yogurt Muffins

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Today has been an interesting day.  Little miss had me up from 1:30 a.m. until 5:30 a.m.  She was just bright eyed and bushy tailed.  It was awful.  This is the first time she had been awake that long in the middle of the night...here's to hoping she isn't getting her days and nights mixed up!

We just got back from a weight check for her and she is finally over her birth weight - hooray!  She had some issues gaining weight in the beginning, but is now right on track.  We are having to give her 1 oz. of formula after each feeding and that seems to be doing the trick!

It's funny how you can be SO tired during the night, but once day comes my energy somehow comes back.  To only go downhill again around 8 p.m.  Crazy.

So the other day when my energy spiked, I made these muffins.  At the grocery store over the weekend, I purchased 5lbs of strawberries for $3.99.  What a deal!  We are still eating them, but only have a few left.  Two cups of them went into these scrumptious muffins...they lasted a day.

Strawberry Yogurt Muffins

2 egg whites

1/4 c. vegetable oil

1 c. yogurt

1 1/2 c. flour (I used oat bran flour to make these gluten free)

1/3 c. brown sugar

1/4 c. flax seed

1 1/4 t. brown sugar

1 1/4 t. baking soda

1/2 t. salt

2 c. diced strawberries

Preheat oven to 400 degrees.  Spray muffin liners.  Mix egg whites, oil and yogurt.  Slowly sift in dry ingredients and stir.  Fold in strawberries.  Bake 20-22 minutes or until golden brown and toothpick inserted comes out clean.  Remove from pan to cool.

Yeah, I ate two of these right out of the oven with some butter and my homemade strawberry jam.  And the little man joined in too.  He can't resist mommy's baked goods!