Muffin Recipes

Low-Fat Strawberry-Cinnamon Muffins

• 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)

Good to Know

Not all muffins have to be high in calories and fat. Using fat-free milk and yogurt will spare you the fat and let you indulge in a breakfast pastry. 

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

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.

Nutrition Information

• Calories per serving165
• Calories per serving24
• Fat per serving4.4
• Saturated fat per serving2.6
• Monounsaturated fat per serving1.3
• Polyunsaturated fat per serving0.3
• Protein per serving3
• Carbohydrates per serving29
• Fiber per serving0.6
• Cholesterol per serving28
• Iron per serving1
• Sodium per serving206
• Calcium per serving94