Strawberry yogurt muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Strawberry yogurt muffins calories by ingredient
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This is a recipe from Stonyfield Farms, but I've slightly modified it. This is a recipe from Stonyfield Farms, but I've slightly modified it.
Number of Servings: 12


    3/4 cup all-purpose flour
    1/4 cup White Whole Wheat flour
    1 cup whole wheat pastry flour
    1/2 cup sugar
    1 1/2 teaspoons baking soda
    3 tsp Ener-G egg replacer + 4 Tbsp warm water
    1 cup Stoneyfield fatfree French Vanilla yogurt
    1/4 cup butter--melted
    1 teaspoon vanilla
    1 cup chopped strawberries


Preheat oven to 375F. 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.

12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SIFAKA1.

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