1. Preheat oven to 400 degrees F. Coat a 24-cup mini muffin pan with nonstick cooking spray. In a medium bowl, whisk together 3/4 cup milk, 2 eggs, 1/3 cup honey, 1/4 cup unsalted butter, melted, and 1 tsp. vanilla extract. Gently fold in 3/4 cup whole-wheat flour, 3/4 cup all-purpose flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and a pinch of salt. Then gently fold in 1 cup finely diced strawberries, fresh or frozen, and 1 tsp. lemon zest. For more intense flavor, fold in 1/4 cup coarsely crushed freeze-dried strawberries. Divide batter among mini muffin cups, filling to the edge. Bake for 10 to 12 minutes, or until a toothpick inserted into a muffin comes out clean. Cool in pan for 8 minutes, then transfer muffins to a wire rack to cool completely. Just before serving, make icing: Whisk together 1/3 cup plain full-fat Greek yogurt, 1/4 cup confectioners' sugar, and 1 Tbs. fresh lemon juice. Drizzle icing over muffins and top with crushed freeze-dried strawberries, if desired.