Directions:
- In large bowl, whisk together flours, Splenda, baking powder, baking soda, salt, and spices.
- In separate bowl, combine eggs, oil, and yogurt until emulsified.
- Add wet ingredients to dry; mix lightly.
- Add strawberries and all of berry juice.
- Mix batter until combined.
- Pour into greased muffin tin; bake at 425 for 22-25 minutes or until well set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.22 Kcal (2153 kJ) | ||
| Calories from fat | 87.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 15% | |
|---|---|---|---|
| Cholesterol | 82.73mg | 28% | |
| Sodium | 519.84mg | 22% | |
| Potassium | 419.61mg | 9% | |
| Total Carbs | 97.4g | 32% | |
| Sugars | 45.51g | 182% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 11.11g | 22% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 2.7mg | 15% | |
| Calcium | 186.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 233.98 Kcal (980 kJ) | ||
| Calories from fat | 39.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 15% | |
|---|---|---|---|
| Cholesterol | 37.64mg | 28% | |
| Sodium | 236.53mg | 22% | |
| Potassium | 190.93mg | 9% | |
| Total Carbs | 44.32g | 32% | |
| Sugars | 20.71g | 182% | |
| Dietary Fiber | 1.32g | 12% | |
| Protein | 5.05g | 22% | |
| Vitamin C | 10.4mg | 38% | |
| Iron | 1.2mg | 15% | |
| Calcium | 84.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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