Healthy Strawberry Muffins
1/3 cup thawed, drained, and diced frozen whole strawberries
2 egg whites
3/4 cup pre-sifted all-purpose flour
1 tablespoon unsweetened baby food prunes
2 tablespoons vanilla instant pudding mix powder
1/3 cup sweetened nonfat blended strawberry yogurt
1/4 teaspoon salt
1 teaspoon double-acting baking powder
1/4 cup granulated white sugar
3 drops red food coloring ( optional)
Makes 6 muffins.
Preheat the oven to 400 deg F (200 deg C). Place six aluminum muffin liners in a muffin pan.
Add the flour, salt, and baking powder into a small bowl (bowl #1). Stir to mix. (about five strokes.)
Combine the remaining ingredients in a second, larger bowl (bowl #2). Stir to mix thoroughly.
Drop the flour mixture from bowl #1 into the egg mixture in bowl #2. Stir just to blend (fifteen to thirty strokes). The batter should be a little lumpy; do not
Spoon the batter into the muffin liners. Bake for 20 to 25 minutes. Insert a toothpick into the center of a muffin. If the toothpick comes out dean, and the muffins have developed a light
golden color, they are done.
Cool the muffins in the pan for 2 minutes, then remove them to a wire rack.
Per one Strawberry Muffin:
29 grams carbohydrates,
3.5 grams protein,
0 grams fat,
1% calories from fat !!!
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