Cinnamon Muffins with Strawberry Swirl
1 1/2 cups whole wheat flour
1/2 cup sugar substitute suitable for baking (I use Ideal)
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup vanilla fat-free yogurt (I used Dannon Light ‘n Fit)
1/4 cup butter, melted
3 tablespoons non-fat milk
1 large egg, lightly beaten
6 t. Low-sugar strawberry jam (like Smuckers)
1 tablespoon sugar substitute
1/2 teaspoon ground cinnamon
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. Batter will be thick.
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.
I made 6 jumbo muffins and baked them at 370 for aprox. 16-17 minutes. For the jumbo muffins, these were the nutrition facts for 1:
CALORIES: 199 FAT: 8.58 g CHOLESTEROL: 57 mg SODIUM: 305 mg CARB: 45 g FIBER: .22 g SUGAR: 4.5 g PROTEIN: 6.42