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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 95.8
  • Total Fat: 1.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 195.1 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 6.8 g

View full nutritional breakdown of Higher Protein Fruit Shortcake Muffins calories by ingredient
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Higher Protein Fruit Shortcake Muffins

Submitted by: HJSIMM

Introduction

Original recipe: http://dashingdish.com/recipe/strawberry-s
hortcake-muffins/
Original recipe: http://dashingdish.com/recipe/strawberry-s
hortcake-muffins/

Number of Servings: 12

Ingredients

    2 1/2 cup Oats (old fashioned kind, not quick cooking)
    1 cup Plain low fat greek yogurt
    4 egg whites
    1 cup splenda
    1 1/2 tsp Baking powder
    1/2 tsp Baking soda
    1 1/2 cup Strawberries or blueberries, diced, and patted dry

Tips

Use silicone muffin liners and spray with pam. Will pop out perfectly!


Directions

1
Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2
Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
3
Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user HJSIMM.





TAGS:  Snacks |

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