Ingredients
2 cups all-purpose flour1/2 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 large eggs, room temperature3/4 cup strawberry yogurt1/2 cup canola oil1 cup chopped fresh strawberries20 ice cream cake cones (about 3 inches tall)1 cup semisweet chocolate chips1 tablespoon shorteningColored sprinkles
Preparation
In a large bowl, combine the first 5 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 in 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.
