1 3/4 cups all-purpose flour
3/4 cups sugar
1 tsp baking soda
1/4 tsp ground nutmeg
2 eggs, lightly beaten
1/2 cup fat-free plain yogurt
1/4 cup butter or stick margarine, melted and cooled
1 tsp vanilla extract
1 1/4 cups coarsely chopped fresh or frozen unsweetened strawberries

In a bowl, combine the first four ingredients. In another bowl, combine the eggs, yogurt, butter and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in strawberries. Fill muffin cups coated with nonstick cooking spray or lined with paper liners two-thirds full.
Bake at 375 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 12 servings.

Nutritional Facts:
Calories: 173
Fat: 5g (3g saturated)
Protein: 4g
Carbs: 29g
Fiber: 1g
Cholesterol: 46mg
Sodium:163mg