See Also: Strawberry-Filled Muffins(recipes)
Strawberry Muffins(recipes)
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Glazed Strawberry Lemon Streusel Muffins(recipes)
Strawberry shortcake stack with strawberry coulis and cream hearts(recipes)
Iced strawberry mousse, poached strawberries and strawberry jam doughnuts(recipes)
Strawberry souffle with strawberry sorbet and Welsh shortbread(recipes)
filled(dictionary)
Meat-Filled Samosas(recipes)
Apricot-Filled Coffeecakes(recipes)

Strawberry-Filled Muffins (recipes)




Bake Time: 18 to 20 minutes

Prep Time: 10 minutes

Yield: Makes 12 servings



Ingredients:



2cups all-purpose flour

1/4cup sugar substitute*

3tablespoons sugar

1-1/2teaspoons baking powder

3/4teaspoon ground allspice

1/4teaspoon baking soda

1/4teaspoon salt

3/4cup nonfat buttermilk

1/3cup cholesterol-free egg substitute

3tablespoons canola oil

1/4cup no-sugar-added strawberry or raspberry fruit spread

1/4cup slivered almonds, toasted









Preparation:





1.Preheat oven to 400°F. Spray 12 (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.2.Combine flour, sugar substitute, sugar, baking powder, allspice, baking soda and salt in medium bowl. Make well in center of mixture.3.Combine buttermilk, egg substitute and oil in small bowl. Add to well in flour mixture, stirring just until moistened. Spoon batter into prepared muffin cups, filling each about 1/4 full. Spoon about 1 teaspoon strawberry or raspberry spread in center of each. Spoon remaining batter on top of fruit spread. Sprinkle with almonds. Bake 18 to 20 minutes or until golden. Cool in muffin pan on wire rack 5 minutes. Remove muffins to wire rack. Serve warm.









Nutritional Information:







Serving Size: 1 muffin







Fiber

1 g







Carbohydrate

24 g







Cholesterol

1 mg







Saturated Fat









Total Fat

5 g







Calories from Fat

29 %







Calories

158







Protein

4 g







Sodium

165 mg









Dietary Exchange:







Starch

1-1/2







Fat

1