Strawberry yogurt muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients 3/4 cup all-purpose flour1/4 cup White Whole Wheat flour1 cup whole wheat pastry flour1/2 cup sugar1 1/2 teaspoons baking soda3 tsp Ener-G egg replacer + 4 Tbsp warm water1 cup Stoneyfield fatfree French Vanilla yogurt1/4 cup butter--melted1 teaspoon vanilla1 cup chopped strawberries
Directions
Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together egg replacer, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture.
Pour the wet mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown. Yields 12 muffins.
Yields
12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SIFAKA1.
Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together egg replacer, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture.
Pour the wet mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown. Yields 12 muffins.
Yields
12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SIFAKA1.
Nutritional Info Amount Per Serving
- Calories: 155.4
- Total Fat: 4.1 g
- Cholesterol: 10.4 mg
- Sodium: 172.9 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.0 g
Member Reviews