Roasted Strawberry Muffins

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Ingredients:
1 lb. strawberries, rinsed, hulled, and diced
1 cup sugar (plus more for topping)
milk, if needed
1 cup all purpose flour
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup low-fat greek yogurt
2 large eggs
2 tsp. vanilla extract
8 tbsp butter, melted and cooled slightly

Directions:
1. Preheat the oven to 400 F. Line a baking sheet with foil. Spread the berries out on the sheet, sprinkle with a pinch of sugar and toss gently to mix. Roast, stirring once or twice, until the berries are tender and have released most of their juices, about 20-22 minutes. Place a colander or strainer over a bowl or liquid measuring cup and strain the berries, reserving the excess juices. You will have approximately 4 tablespoons (1/4 cup) of juice. Add just enough milk to make 6 tablespoons total liquid if you are short on juice.
2. Lower the oven temperature to 350 F. Line a muffin pan with paper liners. In a medium bowl, combine the sugar, flours, baking powder, and salt. Whisk to blend. In a large mixing bowl, combine the reserved strawberry juice/milk, greek yogurt, eggs, and vanilla extract. Whisk until smooth. Whisk in the melted butter. Add the dry ingredients to the bowl with the wet ingredients and whisk just until combined and no dry streaks remain. Fold in the strawberries with a spatula.
3. Divide the batter between the prepared muffin liners. Sprinkle the tops with coarse sugar, if desired. Bake, rotating the pans halfway through, until the muffins are set and a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool.

Notes: These are some of our all-time favorite muffins, especially when served with homemade freezer jam. Y. U. M. To make them a little more diabetic-friendly (so that I can eat more of them!), I usually replace the all purpose flour with more white whole wheat, and reduce the sugar by 1/2 (and replace it with a little applesauce, if I'm in the mood). The roasting is kind of a pain, but  necessary, so I usually just cook the rest of breakfast and prep the dough/batter while they're baking.