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These were OK but not great
1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/2 cup fat-free plain yogurt
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries
In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
One muffin equals 173 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 163 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
tastycook1These were OK but not great
Mmmm........ the taste is OK but the texture didn't please me. The strawberries, even cut in little pieses were soggy. Doesn't happen with the blueberry muffins and doesn't happen with raspberries. I may try using the blueberry muffin recipe and just sub the strawberries and see how that works.
© Reiman Media Group, LLC., 2013