Strawberry Muffins
  • 1.5 cups all-purpose flour
  • ½ cup sugar
  • 2.5 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ⅔ cup vanilla yogurt (I used Stonyfield fat-free)
  • ¼ cup butter, melted
  • 3 tablespoons milk (I used 1 %)
  • 1 egg, lightly beaten
  • ¼ cup strawberry jam
  • 1 tablespoon cinnamon sugar
  1. Preheat oven to 375.
  2. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 4 ingredients (though cinnamon) in a large bowl, stirring with a whisk. Make well in center of flour mixture. Combine yogurt, butter, milk and egg in a bowl, stirring well with whisk. Add yogurt mixture to flour mixture, stirring just until moist. Will be a thick mixture.
  3. Place 12 liners in a muffin tin. Coat liners with cooking spray. Spoon 1 tablespoon of batter into each linter. Top each with 1 teaspoon jam. Top evenly with remaining batter. Sprinkle cinnamon sugar on top. Cook for 15-18 minutes or until wooden toothpick inserted come out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and place on wire rack.
Makes 12 muffins.
Recipe adapted from Cooking Light
Recipe by Vegging at the Shore at