Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 145.6
- Total Fat: 4.5 g
- Cholesterol: 18.0 mg
- Sodium: 219.1 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.0 g
- Protein: 3.2 g
View full nutritional breakdown of Low-Fat Strawberry-Cinnamon Muffins calories by ingredient
Low-Fat Strawberry-Cinnamon Muffins
Submitted by: ROCKROCKS349
Introduction
Use sugar free jam to get the sweetness you crave! Also GREAT with sugar free peach or apricot jam!!!!Recipe from the book "The DIet for Teenagers Only".
This recipe is great for all ages!!! Use sugar free jam to get the sweetness you crave! Also GREAT with sugar free peach or apricot jam!!!!
Recipe from the book "The DIet for Teenagers Only".
This recipe is great for all ages!!!
Number of Servings: 12
Ingredients
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Cooking Spray
1 1/2 cups whole wheat flour
1/2 cup + 1 Tablespoon packed brown sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2/3 cup nonfat vanilla yogurt (or 1 6oz package)
1/4 cup margarine, melted
3 Tablespoons 1% milk
1 large egg, lightly beaten
1/4 cup strawberry jam, no sugar added
Directions
1. Preheat your oven to 375. Put a muffin liner into each cup of a 12-cup muffin pan. Coat the liners with cooking spray.
2. In a large bowl, combine the flour, 1/2 cup of the brown sugar, baking powder, 1 teaspoon of the cinnamon, and salt, whisking well.
3. In a small bowl, combine the yogurt, margarine, milk, and egg, whisking well.
4. Make a well in the center of the flour mixture. Add the yogurt mixture to the flour mixture, stiring just until moist.
5. Spoon 1 tablespoon of batte into each liner. Top the batter with 1 teaspoon jam. Top evenly with the remaining batter.
6. Combine the remaining 1 Tablespoon brown sugar and 1/2 teaspoon cinnamon; sprinkle over the batter. Bake for 20 to 25 minutes, until lightly brown on top.
7. Remove the muffins from the pan and place on a wire rack to cool.
1 Serving= 1 muffin
ENJOY!!!
Number of Servings: 12
Recipe submitted by SparkPeople user ROCKROCKS349.
2. In a large bowl, combine the flour, 1/2 cup of the brown sugar, baking powder, 1 teaspoon of the cinnamon, and salt, whisking well.
3. In a small bowl, combine the yogurt, margarine, milk, and egg, whisking well.
4. Make a well in the center of the flour mixture. Add the yogurt mixture to the flour mixture, stiring just until moist.
5. Spoon 1 tablespoon of batte into each liner. Top the batter with 1 teaspoon jam. Top evenly with the remaining batter.
6. Combine the remaining 1 Tablespoon brown sugar and 1/2 teaspoon cinnamon; sprinkle over the batter. Bake for 20 to 25 minutes, until lightly brown on top.
7. Remove the muffins from the pan and place on a wire rack to cool.
1 Serving= 1 muffin
ENJOY!!!
Number of Servings: 12
Recipe submitted by SparkPeople user ROCKROCKS349.
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Member Ratings For This Recipe
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Incredible!
2 of 2 people found this review helpful -
Very Good
2 of 2 people found this review helpful -
Incredible!
2 of 2 people found this review helpful -
1 of 2 people found this review helpfulThese were pretty good, but next time I think I will add Splenda to my jam (I used sugar-free) to sweeten up the filling part. I used a few more fat-free and sugar-free ingredients and got the nutrition count down a bit to 125 calories and 2.2 g of fat. They smell delicious, too! - 7/1/09
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