Berry Smash Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 169.0
- Total Fat: 7.1 g
- Cholesterol: 35.4 mg
- Sodium: 128.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.7 g
- Protein: 3.0 g
View full nutritional breakdown of Berry Smash Muffins calories by ingredient
Introduction
This is very delicious and easy; my 9-year-old did everything but the baking! The school's nutritionist sent home this recipe and my kids were really excited to try it out. This recipe's calories, sugar and fat content could all be lowered with a few adjustments. I wanted to track it as written so here's the recipe - enjoy!Source: Gold Medal Flour, Rainbow Bakery Cookbook This is very delicious and easy; my 9-year-old did everything but the baking! The school's nutritionist sent home this recipe and my kids were really excited to try it out. This recipe's calories, sugar and fat content could all be lowered with a few adjustments. I wanted to track it as written so here's the recipe - enjoy!
Source: Gold Medal Flour, Rainbow Bakery Cookbook
Number of Servings: 12
Ingredients
-
1 2/3 cups Strawberries
2/3 cup Granulated Sugar
1/3 cup Canola Oil
2 Large Eggs
3/4 cup Whole Wheat Flour
3/4 cup Unbleached Flour
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Baking Soda
Directions
Makes 12 Muffins
1. Heat the oven to 425 degrees. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottons of 12 muffin cups.
2. Slightly smash strawberries in large bowl, using fork. Stir in sugar, oil and eggs until mixed. Combine dry ingredients in another bowl. Stir dry ingredients into wet ingredients just until moistened. Spoon batter into muffin cups. (1/3 dry measuring cup works well)
3. Bake 15 to 18 minutes or until light golden brown or toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of muffins and remove from pan.
TIP: If you do not have fresh strawberries, you can use frozen straberries that you have thawed and drained.
Number of Servings: 12
Recipe submitted by SparkPeople user TULIPCHICK91.
1. Heat the oven to 425 degrees. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottons of 12 muffin cups.
2. Slightly smash strawberries in large bowl, using fork. Stir in sugar, oil and eggs until mixed. Combine dry ingredients in another bowl. Stir dry ingredients into wet ingredients just until moistened. Spoon batter into muffin cups. (1/3 dry measuring cup works well)
3. Bake 15 to 18 minutes or until light golden brown or toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of muffins and remove from pan.
TIP: If you do not have fresh strawberries, you can use frozen straberries that you have thawed and drained.
Number of Servings: 12
Recipe submitted by SparkPeople user TULIPCHICK91.