Low-Fat Strawberry-Cinnamon Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
These strawberry muffins are moist and tender, yet still low in fat, because of the addition of vanilla fat-free yogurt and low-fat milk. The strawberry flavor comes from strawberry jam. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup sugar |
2 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
2/3 cup vanilla fat-free yogurt |
1/4 cup butter, melted |
3 tablespoons 1% low-fat milk |
1 large egg, lightly beaten |
cooking spray |
1/4 cup strawberry jam |
1 tablespoon sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 375º.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.
3. Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
|
|