Low-Fat Strawberry-Cinnamon Muffins

Yield: 1 dozen (serving size: 1 muffin)

Ingredients

• 1 1/2  cups  all-purpose flour
• 1/2  cup  sugar
• 2 1/2  teaspoons  baking powder
• 1  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 2/3  cup  vanilla fat-free yogurt
• 1/4  cup  butter, melted
• 3  tablespoons  1% low-fat milk
• 1  large egg, lightly beaten
• Cooking spray
• 1/4  cup  strawberry jam
• 1  tablespoon  sugar
• 1/2  teaspoon  ground cinnamon

Preparation

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.

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 Information

Calories:

165 (24% from fat)

Fat:

4.4g (sat 2.6g,mono 1.3g,poly 0.3g)

Protein:

3g

Carbohydrate:

29g

Fiber:

0.6g

Cholesterol:

28mg

Iron:

1mg

Sodium:

206mg

Calcium:

94mg