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Low-Fat Strawberry-Cinnamon Muffins
Nb persons: 0
Yield:
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Yield 1 dozen (serving size: 1 muffin) Ingredients | |
1 1/2 cups | all-purpose flour |
1/2 cup | sugar |
2 1/2 teaspoons | baking powder |
1 teaspoon | ground cinnamon |
1/4 teaspoon | salt |
2/3 cup | vanilla fat-free yogurt |
1/4 cup | butter, melted |
3 tablespoons 1% | low-fat milk |
1 large | egg, lightly beaten |
Cooking spray | |
1/4 cup | strawberry jam |
1 tablespoon | sugar |
1/2 teaspoon | ground cinnamon |
Preparation
Preheat oven to 375º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.
Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
Nutritional Information
Calories:
165 (24% from fat)
Fat:
4.4g (sat 2.6g,mono 1.3g,poly 0.3g)
Protein:
3g
Carbohydrate:
29g
Fiber:
0.6g
Cholesterol:
28mg
Iron:
1mg
Sodium:
206mg
Calcium:
94mg
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