Muffins are one of those foods that we all know are bad for us, but they’re so tempting. Luckily I don’t love them enough to eat 700 calories worth of muffin, but many people do. Before he was on his health kick, the Filthy Fowl ate one several days a week. Even the reduced fat blueberry from good old Dunkin’ Donuts has a lot of fat and calories.
So, wanting something that I can grab in the morning and eat on my way, I looked for a muffin recipe that’s a little lighter on the calories. What I found was Strawberry-Cinnamon Muffins from Cooking Light. These are delicious. I’ve only found two problem with these. One – they’re actually kind of hard to eat on the run, because the strawberry part of the recipe is right in the middle of the muffin, and two – it’s hard to eat just one of them.
These taste great and the strawberry surprise in the middle is so good, especially if you use jam with whole strawberries like the one I got at Trader Joe’s. Yum.
Wait until you see what's inside...
Told you!
Low-Fat Strawberry-Cinnamon Muffins
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 (I used a makeshift piping bag – a Ziploc with the tip cut off). 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.
Nutritional Information
- Calories: 165 (24% from fat)
- Fat: 4.4g (sat 2.6g,mono 1.3g,poly 0.3g)
- Protein: 3g
- Carbohydrate: 29g
- Fiber: 0.6g
- Cholesterol: 28mg
- Iron: 1mg
- Sodium: 206mg
- Calcium: 94mg
The City Girl Cooks 
Yum! I’m always looking for healthy muffin recipes so that I can grab them in the morning for breakfast but not feel guilty. I’ll have to give these a try, thanks!