- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (6 ounces) strawberry yogurt
- 1/2 cup canola oil
- 1 cup chopped fresh strawberries
- 20 ice cream cake cones (about 3 inches tall)
- 1 cup (6 ounces) semisweet chocolate chips
- 1 tablespoon shortening
- Colored sprinkles
- In a large bowl, combine the first five ingredients. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened.
- Place the ice cream cones in muffin cups; spoon 2 heaping tablespoons batter into each cone. Bake at 375° for 19-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; allow excess to drip off. Decorate with sprinkles. Yield: 20 servings.
Originally published as Strawberry Muffin Cones in Taste of Home April/May 2000, p14
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Reviewed Jan. 22, 2013
"My daughter requests these often!"