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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2/3 cup vanilla yogurt, nonfat
- 1/4 cup butter, melted
- 3 Tbsp 1% low-fat milk
- 1 large egg, lightly beaten
- 1/4 cup strawberry jam
- 1 Tbsp sugar
- 1/2 tsp ground cinnamon
Details
Servings 12
Preparation
Step 1
1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. Spoon 1 Tbsp batter into each liner. Top each with 1 tsp jam. Top evenly with remaining batter. Combine 1 Tbsp sugar and 1/2 tsp cinnamon; sprinkle over batter.
5. Bake at 375 degrees F 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.
Fabulous! David's favorite muffin so far. Used skim milk, eggbeaters, splenda for half of the sugar.
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