Strawberry Muffins

I picked up this recipe when our family was picking strawberries at a U-Pick-Them farm.  It was in a pamphlet next to the checkout register.  It brings  back so many memories of our family's annual strawberry picking parties.

3/4 cup coconut
8 ounce strawberry yogurt
3 eggs, blended
1/2 cup sliced fresh strawberries
1/2 cup applesauce
1/2 cup dark brown sugar
1 teaspoon vanilla extract
2 1/4s cup all-purpose flour
1/2 teaspoon grated ginger root
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Preheat oven to 350 degrees F.

Mix the first seven ingredients in a large bowl until blended.  Spray a 12-cup muffin tin with non-stick cooking oil.

In a separate bowl, add the remaining dry ingredients and whisk to blend.  Add the dry ingredients to the wet ingredients, stirring just until moistened.  (If you over stir, you will have tough muffins).  Spoon the batter into the greased 12-cup muffin tin and bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.