Low-Fat Strawberry-Cinnamon Muffins

We tried these about 2 weeks ago and they were really good. Dale's only complaint was that I didn't double the recipe. What I really liked about them is that you can use any flavor jam which makes them very versatile. Check out the comments if you want to see what flavor combination's others have tried.

Low-Fat Strawberry-Cinnamon Muffins

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Yield: 1 dozen (serving size: 1 muffin)

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. 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

Cooking Light, MARCH 2004