(recipe adapted from Eggs on Sunday)
2 c all-purpose flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t ground nutmeg
1 t ground cinnamon
2/3 c sugar
zest of 1 orange
1 c yogurt
1 t vanilla
6 T unsalted butter, melted
1 c diced strawberries (frozen is fine)
cinnamon sugar, for sprinkling on top
1. Preheat oven to 400F. Grease muffin tins or use paper liners. In a medium sized bowl, combine the flour, baking powder, baking soda, salt, and spices together. In a small bowl, mix together the zest and sugar with your hands until fragrant.
2. In a large bowl, mix together the sugar and zest until fragrant. Add in the eggs, yogurt, butter and vanilla and beat until creamy. Stir in the flour mixture, mixing until a batter forms. Do not over mix. Gently fold in the strawberries until evenly distributed.
3. Add batter to prepared muffin tins, filling each cup to 3/4 full. Sprinkle with cinnamon sugar and bake for about 20 minutes or until cake tester comes clean and the tops are lightly golden brown. Cool on a wire rack.