Yield: 1 dozen muffins
Prep Time: 15 min
Cook Time: 15 min
Delicious with a mug of coffee...
1 1/2 cups all-purpose flour
1/2 cup granulated white 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
1/4 cup all-fruit strawberry jam
1 Tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to 375°F.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Make a well in the 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.
3. 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.
4. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; place on a wire rack.
Nutritional Information per serving:
Serving size: 1 muffin
Calories per serving: 163
Fat per serving: 4.67g
Saturated Fat per serving: 2.75g
Sugar per serving: 12.89g
Fiber per serving: .65g
Protein per serving: 3.06g
Cholesterol per serving: 28.82mg
Carbohydrates per serving: 27.58g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 3.5
Source: RecipeGirl.com (via Cooking Light)