White Chocolate Strawberry Muffins

1. 1

   Add the flour, white chocolate chips, baking soda, baking powder, and salt to a mixing bowl; whisk to combine; set aside.

2. 2

   Add the strawberries with their juice, and the sugar to a food processor or electric blender.

3. 3

   Process for 30 seconds, until the mixture is smooth.

4. 4

   Scrape down the sides of the bowl, then add in the egg, yogurt, lemon zest, and vanilla.

5. 5

   Pulse the blender/food processor for about 5 times or until the mixture is blended and uniform.

6. 6

   Pour the strawberry mixture over the flour mixture.

7. 7

   Stir with a wooden spoon just until the dry ingredients are incorporated (do not overmix).

8. 8

   Pour mixture into muffin cups (that have been sprayed with nonstick cooking spray) until three-quarters full.

9. 9

   Bake in a 400u00b0 oven for 22 minutes OR until the tops are browned and slightly rounded and pick comes out with a crumb or two attached.

10. 10

    Place the pan on a wire rack to cool for 10 minutes. Remove muffins from pan and cool for 5 more minutes or wire rack.

11. 11

    Cool completely before storing in an airtight container or freezing.

* Per serving · 4 servings · Values may vary.