Tuesday, September 18, 2012

Strawberry Muffins


 This is the first recipe my husband asked to have on a weekly basis so I defiantly think its worth sharing with you!

Just a Note: I used flax seed because I had some and didn't have many eggs left. If you didn't know 1 tablespoon ground flax seed plus 3 tablespoons water mixed produces 1 egg replacement. Pretty neat huh? However, if you have 2 eggs to spare and don't mind the little bit of extra calories (really the nutrition in the egg far out weights the calories so have no fear) add it in and skip the flax seed.

Adapted from http://kristininherkitchen.blogspot.com

  • 1 cup wheat flour
  • ½ cup white flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 tbs ground flax seed + 3 tbs water
  • ¾ cup plain greek yogurt
  • 1 tsp vanilla extract
  • 1 cup chopped strawberries

Preheat 400
Non-stick a muffin tin or use muffin cups
Mix all dry ingredients together in a large bowl. 
Mix all wet ingredients together in a small bowl.
Then blend wet into dry. 

Once blended gently fold strawberries into batter with a spatula.
Spoon batter evenly into muffin tins.
Bake 15-20 min until top of muffin is golden brown


1 muffin
                                          101 Cal*
21 Carbs* 1 Fat* 4 Protein 2 Fiber*

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