Low-Fat Strawberry-Cinnamon Muffins

Vegetarian
Low-Fat Strawberry-Cinnamon Muffins
45 min.
12
168kcal

Suggestions


Indulge in the delightful flavors of our Low-Fat Strawberry-Cinnamon Muffins, a perfect way to kick-start your morning or to enjoy during brunch with friends. These muffins are not only vegetarian but also a healthier alternative, coming in at just 168 calories each. Imagine waking up to the warm aroma of cinnamon and fresh strawberries wafting from your oven, promising a guilt-free treat that satisfies your sweet tooth without derailing your diet.

What makes these muffins truly special is their delightful balance between the rich creaminess of vanilla fat-free yogurt and the golden touch of melted butter, which ensures a moist and fluffy texture. Each bite bursts with the sweetness of strawberry jam and is perfectly complemented by a hint of cinnamon that elevates the flavors to another level. You’ll love knowing that you can enjoy these delicious muffins without the added guilt, making them a wonderful choice for both health-conscious individuals and families alike.

With a preparation time of only 45 minutes, these muffins are quick and easy to whip up, allowing you to savor homemade goodness any day of the week. Whether you enjoy them fresh out of the oven or as a treat for your afternoon break, you won't want to miss out on these irresistible Low-Fat Strawberry-Cinnamon Muffins. So gather your ingredients and get ready to bake a batch that everyone will adore!

Ingredients

  • 2.5 teaspoons double-acting baking powder 
  • 0.3 cup butter melted
  • large eggs lightly beaten
  • 0.7 cup vanilla yogurt fat-free
  • 1.5 cups flour all-purpose
  • 0.5 teaspoon ground cinnamon 
  • teaspoon ground cinnamon 
  • tablespoons milk 1% low-fat
  • 0.3 teaspoon salt 
  • 0.3 cup strawberry jam 
  • 0.5 cup sugar 
  • tablespoon sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • aluminum foil
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 37
  2. Lightly spoon flour into dry measuring cups, and level with a knife.
  3. 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.
  4. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk.
  5. Add yogurt mixture to flour mixture, stirring just until moist.
  6. 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.
  7. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter.
  8. Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes.
  9. Remove from pan; place on a wire rack.

Nutrition Facts

Calories168kcal
Protein6.94%
Fat23.81%
Carbs69.25%

Properties

Glycemic Index
35.18
Glycemic Load
18
Inflammation Score
-2
Nutrition Score
3.9356521886328%

Nutrients percent of daily need

Calories:167.97kcal
8.4%
Fat:4.49g
6.9%
Saturated Fat:2.62g
16.4%
Carbohydrates:29.35g
9.78%
Net Carbohydrates:28.71g
10.44%
Sugar:15.59g
17.32%
Cholesterol:26.13mg
8.71%
Sodium:185.16mg
8.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.94g
5.88%
Selenium:7.73µg
11.04%
Vitamin B1:0.13mg
8.89%
Calcium:84.24mg
8.42%
Folate:32.79µg
8.2%
Manganese:0.16mg
7.98%
Vitamin B2:0.13mg
7.93%
Phosphorus:66.08mg
6.61%
Iron:0.96mg
5.34%
Vitamin B3:0.95mg
4.76%
Vitamin A:150.4IU
3.01%
Fiber:0.63g
2.54%
Vitamin B12:0.13µg
2.2%
Zinc:0.29mg
1.96%
Potassium:62.87mg
1.8%
Magnesium:7.18mg
1.8%
Copper:0.04mg
1.79%
Vitamin B5:0.15mg
1.53%
Vitamin E:0.19mg
1.24%
Vitamin B6:0.02mg
1.18%
Source:My Recipes