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"Too many strawberries. That was the sweet problem I had this week, so I substituted strawberries for the rhubarb in Smitten Kitchen&amp;#039;s rhubarb muffin recipe. We ate some immediately and popped the rest in the freezer for a quick, on-the-go breakfast.   This is what I did:   First I turned the oven on to 375F and then mixed 1 egg with 1/4 cup brown sugar and 3 tablespoons white sugar. Then I added 5 tablespoons melted and cooled butter, 1/2 cup sour cream and 1/4 cup strawberry yogurt (sorry! I didn&amp;#039;t realize I didn&amp;#039;t have enough sour cream until after I&amp;#039;d started the recipe).   Then I mixed the dry ingredients in a separate bowl: 1 cup white whole wheat flour, 1/2 cup all-purpose flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt.   I mixed up streusel in another separate bowl: 1/4 cup each all-purpose and white whole wheat flour, 1 tablespoon white sugar, 3 tablespoons brown sugar, 1/4 teaspoon cinnamon, pinch nutmeg and 3 tablespoons melted butter. Then I mixed the dry ingredients into the liquids, and stirred in about 1/4 cup of the streusel mixture.   My boy doesn&amp;#039;t like strawberries, so I filled three muffin cups almost to the top with batter, then stirred chopped strawberries into the rest of the batter. Filled the rest of the cups (12 total), then sprinkled the remaining streusel over the top.   I baked these at 375F for 20 minutes, until a pick inserted in the centers came out clean. More strawberries: 10 Strawberry Desserts Under 300 Calories "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42027/friday-bake-off-strawberry-muffins-9232/>