Strawberry Shortcake Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Strawberry Shortcake Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2 1/2 cup oats
1 cup plain fat free greek yogurt
4 egg whites
1/2 cup Splenda
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup strawberries, diced, and patted dry
Directions
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