Low-Fat Strawberry-Cinnamon Muffins

Randy Mayor; Karry Hosford

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.

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 24%
  • Fat: 4.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 29g
  • Fiber: 0.6g
  • Cholesterol: 28mg
  • Iron: 1mg
  • Sodium: 206mg
  • Calcium: 94mg

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

  1. Preheat oven to 375º.
  2. 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.
  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. 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.
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