These strawberry muffins are moist and tender, yet still low in fat, because of the addition of vanilla fat-free yogurt and low-fat milk. The strawberry flavor comes from strawberry jam.
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
1/4 cup strawberry jam
1 tablespoon sugar
1/2 teaspoon ground cinnamon
How to Make It
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.
I used non-fat milk, plain yogurt, 100% whole wheat flour, and didn't sprinkle sugar on top. I used blueberry preserves instead of strawberry. In my opinion, they were plenty sweet and quite delicious.
I've made these quite a few times - using whatever jam or jelly I have at the time - usually plum, which adds a nice tartness to them. Everyone raves about them - especially when I bring them, still warm, to an early morning soccer game! They always come out nice and light and tasty.
These were delicious. I didn't use any liners in the muffin pan. As another reviewer stated, they came out easily. I used strawberry preserves instead of jam. We ate these tonight right out of the oven and had trouble stopping at just two. I didn't use all of the sugar topping. May reduce or eliminate it next time. May try with strawberry yogurt rather than vanilla. In some of the muffins, the strawberry preserves did seep throug the bottom of the muffin.
Good, but not my favorite- but I will make them again. I followed the recipe exactly and used homemade strawberry jelly/jam (I always forget which is which!). I think I added a bit too much to each muffin. Next time I will do a little less jelly and maybe swirl it in a little??? Mine ended up looking like small sandwiches as the top and bottom didn't really adhere together. The other thing I wasn't crazy about is how dense these were! Not sure how that happened! I know I didn't overmix them. Even my daughter commented on how dense they were.
Yum! I used skim milk, but lowfat yogurt instead of fat free. The yogurt wasn't vanilla, so I just added some vanilla extract. Instead of strawberry jam, I went for cherry-blueberry and sprinkled only cinnamon on top so they wouldn't be too sweet. They are light, fluffy, fragrant, and fun! I would make them again trying different fruit filling like peach.
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