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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.


  1. Preheat the oven to 400 deg F (200 deg C). Place six aluminum muffin liners in a muffin pan.

  2. Add the flour, salt, and baking powder into a small bowl (bowl #1). Stir to mix. (about five strokes.)

  3. Combine the remaining ingredients in a second, larger bowl (bowl #2). Stir to mix thoroughly.

  4. 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 overstir.

  5. 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.

  6. Cool the muffins in the pan for 2 minutes, then remove them to a wire rack.

Nutritional Information

Per one Strawberry Muffin: 
129 calories, 
29 grams carbohydrates, 
3.5 grams protein, 
0 grams fat, 
1% calories from fat !!!

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