Strawberry Summer Muffins
Source of Recipe
Marla
Recipe Introduction
These muffins are delicious fresh from the oven. If you're in the
habit of using butter or margarine on your muffins, try some light
cream cheese on these instead.
List of Ingredients
Strawberry Summer Muffins
1 1/3 cup sliced fresh strawberries (or use frozen)
1/4 cup low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon strawberry or raspberry extract (optional)
1/2 teaspoon red food coloring (optional)
1/4 cup less-fat margarine with the least amount of saturated/trans
fat you can find (with about 8 grams of fat per tablespoon)
1/2 cup granulated sugar (add 1/4 cup more sugar or Splenda if you
prefer it sweeter)
1 large egg, room temperature (use a higher omega-3 brand, if
available)
1/4 cup egg substitute or 2 egg whites
1 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon powdered sugar for dusting the tops (optional)
Recipe
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake
liners; set aside. Place strawberries in a small food processor;
process until pureed. Make sure you have 2/3 cup of puree.
In small bowl, combine 2/3 cup strawberry puree with low-fat milk,
vanilla extract, strawberry extract and red food coloring (if
desired); set aside.
In bowl of an electric mixer fitted with the paddle attachment,
cream margarine and sugar on medium-high speed until combined and
fluffy. Reduce speed to medium-low and add the egg and egg
substitute or egg white, beating just until blended. Scrape the side
and bottom of bowl well halfway through.
With mixer turned off, in medium bowl, whisk together flours, baking
powder, and salt; then add half of the flour mixture to the mixing
bowl with margarine mixture, beating just until blended. Pour in the
strawberry mixture and beat on LOW just until blended, scraping
sides of bowl with spatula midway. Add in the remaining flour
mixture, beating just until blended and scraping down sides of the
bowl.
Add 1/4-cup of muffin batter to each prepared muffin cup. Bake until
tops are just dry to the touch (about 22 minutes). Let cool
completely in tin before dusting with powdered sugar, if desired.
Yield: Makes 11 muffins (5.5 servings of 2 muffins each)
Nutrition Information per 2-muffin serving: 258 calories, 8 g
protein, 47 g carbohydrate, 6 g fat, 1 g saturated fat, 40 mg
cholesterol, 4 g fiber, 260 mg sodium. Calories from fat: 20%.
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