1 3/4 c. flour (all-purpose)
3/4 c. sugar
1 tsp. baking soda
1/4 tsp. ground nutmeg
2 eggs, slightly beaten
1/2 c. plain yogurt
1/4 c. butter, melted
1 tsp. vanilla
1 1/4 c. fresh strawberries, cut up (may use unsweetened frozen strawberries)

Combine first 4 ingredients. In another bowl, combine eggs, yogurt, butter and vanilla; mix. Add to dry ingredients until just moistened. Fold in strawberries. Fill muffin cups 2/3 full.

Bake at 375°F for 15 to 18 minutes until toothpick comes out clean. Cool for 5 minutes before removing from pan.

Makes 1 dozen.