Strawberry Shortcake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/2 cup oats1 cup plain fat free greek yogurt 4 egg whites1/2 cup Splenda1/4 cup sugar1 1/2 tsp baking powder 1/2 tsp baking soda 1 1/2 cup strawberries, diced, and patted dry
1. Preheat oven to 400 degrees. Line 12 muffin tins with foil liners and set aside. (leave out the paper insert, use ONLY the foil portion)
2. In a food processor, combine the oats, yogurt, egg whites, Splenda, sugar, baking powder and baking soda and pulse until smooth. Transfer batter to a medium sized bowl and fold in diced strawberries.
3. Divide batter among cupcake liners and bake for 20 - 25 minutes, or until toothpick inserted in the center comes out clean. Allow to cool completely.
Serving Size: Makes 12 muffins
2. In a food processor, combine the oats, yogurt, egg whites, Splenda, sugar, baking powder and baking soda and pulse until smooth. Transfer batter to a medium sized bowl and fold in diced strawberries.
3. Divide batter among cupcake liners and bake for 20 - 25 minutes, or until toothpick inserted in the center comes out clean. Allow to cool completely.
Serving Size: Makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 103.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 139.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.3 g
- Protein: 5.4 g
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