Lemon Strawberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 185.4
- Total Fat: 6.5 g
- Cholesterol: 0.6 mg
- Sodium: 182.1 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 1.4 g
- Protein: 4.0 g
View full nutritional breakdown of Lemon Strawberry Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2-1/2 cups flour
1/4 cup sugar
1/2 cup Splenda
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Zest and juice of one lemon
2 large egg whites
3/4 cup light buttermilk
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 tsp vanilla extract
2 cups fresh strawberries, chopped
Tips
Do not store these is a sealed container, the crowns get very moist and the texture changes.
Directions
1. Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper liners and set aside.
2. In a large bowl, whisk together the egg whites, buttermilk, oil, applesauce, lemon juice and vanilla extract.
3. In another large bowl, combine the flour, sugar, Splenda, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries.
4. With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Careful not to over mix.
5. Fill each muffin cup almost full of batter. Bake 20 mins, or until a toothpick inserted in the center of a muffin comes out clean.
6. Transfer to a wire rack and let cool about 5 minutes before removing from pan. Transfer to a wire rack to cool completely.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
2. In a large bowl, whisk together the egg whites, buttermilk, oil, applesauce, lemon juice and vanilla extract.
3. In another large bowl, combine the flour, sugar, Splenda, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries.
4. With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Careful not to over mix.
5. Fill each muffin cup almost full of batter. Bake 20 mins, or until a toothpick inserted in the center of a muffin comes out clean.
6. Transfer to a wire rack and let cool about 5 minutes before removing from pan. Transfer to a wire rack to cool completely.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.