Strawberry Cinnamon Muffins

Strawberry Cinnamon Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 103.5
  • Total Fat: 4.6 g
  • Cholesterol: 28.4 mg
  • Sodium: 168.3 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Strawberry Cinnamon Muffins calories by ingredient


Introduction

This was an adaptation to a Cooking Light Recipe from a few years ago. These are great because they are light but yet filling. The ingredients can be substituted for any type of dietary needs (whole wheat can be replaced by flour, splenda for sugar, etc.) This was an adaptation to a Cooking Light Recipe from a few years ago. These are great because they are light but yet filling. The ingredients can be substituted for any type of dietary needs (whole wheat can be replaced by flour, splenda for sugar, etc.)
Number of Servings: 12

Ingredients

    1 ½ c. 100% whole wheat flour
    ½ c. Splenda
    2 ½ t. baking powder
    1 t. cinnamon
    1/4 t. salt
    2/3 c. fat free plain yogurt
    1/4 c. butter, melted
    3 T skim milk
    1 Lg. Egg, lightly beaten
    Cooking spray
    1/4 c. sugar free strawberry jam
    1 T Splenda
    ½ t. cinnamon

Directions

Preheat oven to 375F

Spoon flour into measuring cups, level. Combine flour and next four ingredients (through salt) in a bowl, stir well with a whisk. Make a well, combine yogurt, butter, milk and egg in a bowl-stir well. Add mixtures, stirring until just moist. Top liners with 1 T batter, 1 t. jam and remaining batter.

Combine T Splenda and ½ t. cinnamon. Sprinkle over batter. Bake for 15 minutes or until golden.

Feel free to use any type of jam, raspberry or blueberry jams also taste delicious in this recipe.


Number of Servings: 12

Recipe submitted by SparkPeople user WEATHERGIRL85.