2 cup flour
1/2 cup sugar
1/2 cup brown sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 eggs
1 cup vanilla low fat yogurt
1 teaspoon vanilla
1 1/2 cup chunked fresh strawberries
3/4 cup white chocolate chips

Preheat the oven to 375 degrees.  Grease a 12 cup muffin pan or use paper liners (I even spray paper liners, so they do not stick).  Combine flour, sugar, salt and baking power in a medium sized bowl.  In another bowl mix the oil, eggs, yogurt and vanilla.  Add the wet ingredients to the dry and mix until just combined.  Let the batter sit while you slice the strawberries.  I sliced them with a paring knife so they stayed whole and did not become too juicy.  I didn’t want to end up with pink muffins.  Carefully fold in the strawberry pieces and white chocolate chips.  Evenly distribute the batter in the 12 muffin cups.  The batter will fill each cup to the top.  Bake for 20 minutes or until a toothpick comes out clean.  Let cool for a few minutes before serving.