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Strawberry Muffins

If you have any strawberries hanging around, you have to try these muffins.  They’re super flavorful and really easy to put together, i.e. another perfect excuse to have cake for breakfast.  I was a little bit weary about using the almond extract, but I did anyway and I was glad that I used it.  It adds a really subtle hint of almond flavor to the muffins that reminds me of angel cake.  As for the yogurt in the batter, that just makes for a super moist cake – you won’t even know it’s in there.


  • 2 cups all-purpose flour + 1 tbsp to coat the berries
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup butter
  • ¼ cup vegetable oil
  • ¾ cup sugar
  • 1 egg
  • 1 cup plain yogurt
  • ½ tsp almond extract
  • 1 cup chopped strawberries
  • ¼ cup vanilla sugar (if you don’t have this use brown sugar) for the top


  • Preheat the oven to 450° F and place 12 paper muffin liners in your muffin tin
  • In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth
  • In a separate bowl, combine the first four dry ingredients
  • Add the egg, yogurt and almond extract to the sugar mixture and mix well
  • Slowly add the dry mixture into the wet mixture.
  • Coat the strawberries with 1 tbsp flour and then add the chopped strawberries to the mix and gently fold them into the batter
  • Use a ice cream scooper (standard size) to fill the muffin liners with batter
  • Sprinkle a little vanilla sugar on the top of each muffin
  • Bake for 12-14 minutes until golden on top and a cake tester comes out clean

 *Recipe adapted from A Spicy Perspective