Strawberry Crunch Muffins
I am so glad it is the beginning of Strawberry season. Strawberries are so fun and delicious. They are low in calories and are an excellent source of vitamin C. This week’s recipe features this berry delicious fruit in a nutritious whole grain muffin. Your family will not even know that they are eating something so good for them!
Makes: 12 muffins
1 cup of fat free plain or vanilla yogurt
1/2 cup applesauce
1/4 cup fat free milk
3/4 cup whole wheat flour
3/4 cup all purpose flour
3/4 cup brown sugar, packed
1 cup low fat granola
2 tablespoons wheat germ
2 tablespoons oat bran
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups fresh strawberries, chopped
Preheat oven to 400 degrees. Line muffin pan with paper liners or spray with nonstick cooking spray. In a large bowl, combine yogurt, applesauce, milk and eggs; blend well.
In medium bowl, combine flours, brown sugar, granola, wheat germ, oat bran, baking soda and salt. Stir dry ingredients into wet ingredients just until moistened. Fold in strawberries.
Fill each muffin cup about three-fourths full. Bake for 20 minutes, until golden brown or until a wooden pick inserted into center come out clean.
Nutrition Information: 166 calories, 5 g protein, 34g carb, 3 g fiber, 2 g fat, 36 g chol, 108 pg folate, 2 mg iron, 459 sodium.
Posted on April 11, 2013, in Denise's Delightful Dishes and tagged berries, cooking, fruit, Spring, strawberries. Bookmark the permalink. Leave a comment.
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