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Strawberry Muffins

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Low Fat Strawberry Muffins

Low Fat Strawberry Muffins

Fiona Haynes
These not-too-sweet muffins are perfect for brown bag lunches or breakfast on the go. they're particularly good when they're still warm from the oven.

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients:

  • 1 cup sliced strawberries
  • 1 tsp granulated sugar
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup brown sugar
  • 1 large egg, lightly beaten
  • 1 large egg white
  • 3 tbsp canola oil
  • 1 cup fat-free, plain yogurt
  • 1 tsp vanilla extract

Preparation:

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper cases or spray with nonstick cooking spray.

Combine sliced strawberries with teaspoon of sugar in a small bowl. Set aside.

Place flours, cinnamon, baking powder, baking soda, salt and brown sugar in a large mixing bowl.

Add beaten egg and egg white, oil, and vanilla extract. Mix until just combined. Batter will be quite thick.

Stir in sliced strawberries.

Divide batter among prepared muffin cups.

Bake for 18-20 minutes.

Makes 12 muffins.

Per muffin: Calories 121, Calories from Fat 38, Total Fat 4.1g (sat 0.3g), Cholesterol 18mg, Sodium 167mg, Carbohydrate 16.6g, Fiber 1.7g, Protein 4.2g

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