Strawberry-Cinnamon Muffins

Serves: 12
WW Points: 3

1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon -- ground
1/4 teaspoon salt
2/3 cup vanilla yogurt, nonfat
1/4 cup butter -- melted
3 tablespoons skim milk
1 large egg -- lightly beaten
1/4 cup strawberry jam
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Preheat oven to 375º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, cinnamon, and 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 Analysis:
Per Serving: 163 Calories; 4g Fat (24.1% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

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