Yummy, and healthy...what could be better?

Yummy Strawberry Cinnamon Sugar Muffins!!

Ingredients
1 cup all-purpose flour 1 cup whole wheat flower
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
2 eggs
1 cup yogurt (vanilla)
1 teaspoon vanilla
6 tablespoons butter, melted
1 cup diced strawberries
cinnamon sugar, for sprinkling on top
Directions
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.
In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.
In a separate large bowl mix the sugar with the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.
Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top.

Bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.
Makes 12 muffins.

Microwave Carmel Corn

1 C. Brown Sugar
1/4 C. Karo Syrup
1 cube Butter
1/2 tsp. salt
1 1/2 batch popped Popcorn
1/2 tsp. Baking soda
Paper Grocery Bag

Place popcorn in brown bag and set aside.
Mix brown sugar, syrup, butter and salt together in microwave safe container. Cook on high for 1 minute and stir, then cook 1 more minute or until boiling. Add baking soda and stir well. Pour mixture over popcorn in bag. Roll top of bag down and shake to begin coating popcorn. Microwave bag for 1 1/2 minutes. Stir/shake well and microwave for 1 1/2 more minutes. Stir/shake bag again. Pour popcorn onto large cookie sheets and flatten. Allow to cool about 1 hour, then break apart.