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Cinnamon Muffins with Strawberry Swirl

February 17, 2011

 

 

 

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

Cooking spray

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

 

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