Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2000

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Recipe Summary test

Yield:
1 dozen (serving size: 1 muffin)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine milk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

  • Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 tablespoon sugar.

  • Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

Nutrition Facts

199 calories; calories from fat 24%; fat 5.3g; saturated fat 2.9g; mono fat 1.6g; poly fat 0.4g; protein 3.3g; carbohydrates 35.3g; fiber 0.7g; cholesterol 27mg; iron 1.2mg; sodium 212mg; calcium 72mg.
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