You may recall some weeks ago that I posted about strawberry bread that I made that was loaded with butter and marscapone cheese. Yum! It was delicious.

Now I bring you strawberry muffins. These are not nearly as rich and delicious as the strawberry bread. However, the good news is that I can actually eat more than just a sliver without gaining 10 pounds.

I bought a huge container of strawberries and I had to use them up before they turned on me. I had seen this recipe from Jen at Savor the Thyme a while back and it popped in my head as the perfect way to put these berries to good use.

These were pretty tasty, and I also think they are the healthiest muffins I have made in a while. They were a tad dense and not as tender as I would have preferred, but they were a good low fat breakfast muffin.

Since I used Jen’s recipe almost as written, I am going to send you over to her site for it. The only change I made was that I did not boil the strawberries down before adding them to the batter, I just added fresh cut berries. You can find the recipe here for Strawberry Muffins.