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Post by Tia on May 30, 2005 11:45:09 GMT -5
Strawberry-Cinnamon Muffins
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
Preheat oven to 375º. <br>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.
Yield: 1 dozen (serving size: 1 muffin)
NUTRITION PER SERVING CALORIES 165(24% from fat); FAT 4.4g(sat 2.6g,mono 1.3g,poly 0.3g); PROTEIN 3g; CHOLESTEROL 28mg; CALCIUM 94mg; SODIUM 206mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 29g
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