LOW FAT STRAWBERRY- CINNAMON MUFFINS
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1½ cups all-purpose flour
½ cup granulated sugar
2½ tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
2/3 cup vanilla fat-free yogurt
¼ cup butter, melted
3 Tbs 1% low-fat milk
1 large egg, lightly beaten
¼ cup strawberry jam
1 Tbs granulated sugar
½ tsp 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 T. batter into each liner. Top each with 1 tsp. jam. Top evenly with the remaining batter. Combine 1 T. sugar and ½ tsp. 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.
Servings: 12
Yield: 1 dozen
Recipe Source: Cooking Light
Nutrition Facts
Amount Per Serving
Calories 163
Calories From Fat (25%) 41
Total Fat 4.67g
Saturated Fat 2.75g
Cholesterol 28.82mg
Sodium 170.19mg
Potassium 68.10mg
Carbohydrates 27.58g
Dietary Fiber 0.65g
Sugar 12.89g
Net Carbohydrates 26.93g
Protein 3.06g
WW Points 3.5
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“We made this at our vacation summer house. They were delicious with a mug of coffee.”
-Cape Cod, MA
