1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (70g) Recipe makes 12 servings
Calories 157
Calories from Fat 54		(34%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 134mg		5%
Potassium 120mg		3%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 1.0g	4%
	Sugars 9.4g
Protein 3.6g		7%
detailed view... how is this calculated?

Strawberry Yogurt Muffins

Recipe #151388 | 45 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Cookin'withGas
Jan 12, 2006

A nice simple recipe for a fruited muffin, this time strawberry...My sister is a strawberry fanatic and always asks for this when she comes for a visit...This recipe has been updated to substitute oil for the butter and substitute Egg Beaters (egg whites) for the whole egg...It may seem (to some) a little denser than the usual muffin but its an excellent breakfast or snack item nonetheless :D

SERVES 12 , 12 muffins (change servings and units)

Ingredients

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup egg substitute (Egg Beaters)
2 tablespoons vegetable oil
1 cup strawberry yogurt (Dannon Light & Fit preferred)
1 cup frozen unsweetened strawberries, diced small (do NOT thaw)
1 teaspoon lemon rind, grated
1/2 cup walnuts, chopped

Directions

1
preheat oven to 400°F.
2
In med bowl, stir together all flour, baking soda, baking powder, salt and sugar.
3
In sm bowl, beat together Egg Beaters, vegetable oil and yogurt.
4
Gently fold yogurt mixture into flour mixture until completely incorporated. Do NOT beat.
5
Fold in strawberries, lemon rind and walnuts.
6
Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour.
7
Bake muffins in preheated 400°F oven for 25-30 min until they are golden brown. Remove from oven.
8
Let muffins stand 5 min, then turn out of pan. Serve warm or at room temperature.
9
Variations: change the flavor of the yogurt to something else for a TWO fruit flavored muffin.
10
NOTE: It is indeed a shame when a perfectly good recipe is dinged due to users with insufficient experience OR due to users who persist in altering the original ingredients or recipe instructions. We stand by this recipe, unequivocally.

Questions about this recipe?

Featured Reviews for This Recipe

From: whtbxrmom

On Nov 22, 2009

I made these using 1 whole egg instead of the egg substitute because that is what I had on hand. I also just sprayed the cups of my muffin tin instead of using paper liners so I didn't have any problem with sticking like other reviewers. I also sprinkled the tops with just a little of the colored sugar crystals to dress them up a little.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: LuuvBunny

On Oct 9, 2009

These are great strawberry muffins,I loved them!Like with many recipes I like to try different variations that suit me better.I used one egg,instead of the substitute and used 2 tbsp of butter,not oil.I didn't have any strawberries but the yogourt had strawberry pieces in it so it was plenty for me.I added a 1/2 tsp strawberry extract too.I also omitted the lemon rind and the nuts.One last thing was that I added 2 tbsp of flax seed to the batter.Some people had trouble with them sticking but I just sprayed the muffin pans with Pam and then went around the edge with a small knife to make sure they were freed.No problems here.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Roxi

On Jul 28, 2009

Would not make them again. Stuck to the paper liners. They weren't very moist. Just so-so.

0 people found this review helpful

Was this review helpful to you? YES | NO