Low-Fat Strawberry-Cinnamon Muffins

  • irishmaiden222 Posted: 04/27/09
    Worthy of a Special Occasion

    These were fantastic! The only changes I made were using a 50/50 blend of wheat and white flour, and plain yogurt with a tsp of vanilla. They were so moist and flavorful. A definite keeper!

  • kjok1212 Posted: 08/01/09
    Worthy of a Special Occasion

    I made this recipe exactly as written. The muffins turned out good and were tasty. However, they need to be eaten immediately, or the same day. The next day, they were very dense and hard to eat.

  • judithrus Posted: 04/06/09
    Worthy of a Special Occasion

    I made this recipe making some substitions based on what I had in my kitchen. I used Weight Watcher's vanilla yogurt, nonfat milk and margarine instead of the listed ingredients. I also substituted lingonberry preserves for the strawberry. The results were delicious and this will become a favorite recipe for me and my family. I loved the cinnamon sugar topping and cannot wait to try other variations. I made these muffins for freezing to have for breakfast each day.

  • Shelia1 Posted: 07/08/09
    Worthy of a Special Occasion

    These are SO good! I used fresh strawberries instead of jam and they turned out well. My husband usually does not like low-fat muffins as they tend to be dry but these are so moist, even a day later--if they last that long! Would be great with blueberries, raspberries, etc.

  • shannonm Posted: 03/27/11
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    I used 1 cup of fresh chopped strawberries instead of jam. I also used half whole wheat and half all-purpose flour. They had a good texture for a low-fat muffin.

  • NarumKnits Posted: 12/09/08
    Worthy of a Special Occasion

    I made this in a loaf pan spreading the jam down the middle and added some blueberries as well. I baked at 350 for 45 minutes. We had it for dessert and it was all gone.

  • MAK007 Posted: 03/02/09
    Worthy of a Special Occasion

    Even with me forgetting the milk, these were delicious! I used raspberry jam since I had it on hand..will be making for my son's 3rd birthday party brunch! yummy!!!

  • susannahclair Posted: 09/04/10
    Worthy of a Special Occasion

    Made just as written except used 2% milk instead of 1% and went without the foil muffin cups. Just sprayed the muffin tins and the muffins came out easily. Rave reviews from everyone. Yum!

  • kmac9181 Posted: 02/07/09
    Worthy of a Special Occasion

    Excellent muffins. I ate one straight from the oven, and it reminded me of eating a warm jelly doughnut. The cinnamon-sugar on top is the perfect touch, and they really don't taste low-fat at all. I definitely plan on trying them with other jellies in the future - specifically blueberry and peach....although it'll be hard to top the strawberry....

  • ang2000 Posted: 02/12/11
    Worthy of a Special Occasion

    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.

  • JamGel Posted: 10/02/09
    Worthy of a Special Occasion

    I made the recipe with blackberry jam instead of strawberry. It was delicious! No need for butter!

  • Guezzie Posted: 08/03/09
    Worthy of a Special Occasion

    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.

  • KristineA Posted: 09/16/10
    Worthy of a Special Occasion

    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.

  • MaryPatL Posted: 08/31/11
    Worthy of a Special Occasion

    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.

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