Whole Wheat Strawberry Muffins With Raspberry Filling
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups whole wheat flour
- 1⁄3 cup Splenda sugar substitute
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 dash nutmeg
- 1⁄3 cup canola oil
- 3⁄4 cup skim milk
- 1 egg
- 1 cup chopped fresh strawberries
- 6 teaspoons light raspberry jam
directions
- Preheat oven to 375°F.
- Combine flour, Splenda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
- In a separate bowl, mix canola oil, skim milk, and egg until smooth.
- Add dry mix to wet mix, stirring until just moistened.
- Fold chopped strawberries into batter.
- Line 12 muffin cups with paper liners, and fill each muffin cup 1/2 full with batter.
- Put 1/2 a tsp of raspberry jam in center of each muffin cup, and top with more batter until cups are just over 3/4 full.
- Bake at 375°F for 20 to 24 minutes.
- Remove from pan immediately and cool on wire rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Great recipe! i made some small modifications to decrease calories. I used 1 cup all purpose & 1 cup of whole wheat flour, though. (makes the muffins a little less dense) I decreased the oil to 1/4 cup and subsituted 2 egg whites for the whole egg and eliminated the raspberry filling. I used my mini-muffin tin and baked at 350. I'll pass this recipe on to all my calorie conscious friends. Thanks!
-
This recipe is very tasty! Very good for breakfast or an afternoon snack. I altered it a little bit and here's what I did: Instead of all whole wheat flour, I used half white and half wheat (so my husband would eat them too!), I used sugar instead of Splenda (Splenda gives me headaches) and I used 2% milk instead of skim - They were awesome! I'll be making these again!
Tweaks
-
This recipe is very tasty! Very good for breakfast or an afternoon snack. I altered it a little bit and here's what I did: Instead of all whole wheat flour, I used half white and half wheat (so my husband would eat them too!), I used sugar instead of Splenda (Splenda gives me headaches) and I used 2% milk instead of skim - They were awesome! I'll be making these again!
RECIPE SUBMITTED BY
My main love in cooking is in trying recipes that are new and different. I'm also a big Christmas baker, and enjoy playing around with my bread machine.