Name: Whole Wheat Strawberry Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Nonfat milk - ¾ cup; Nonfat cherry yogurt - ⅓ cup; Egg substitute - ⅓ cup; All-purpose flour - 1 ¾ cups; Whole wheat flour - 1 cup; Granular sucralose sweetener (such as Splenda®) - ¾ cup; Baking powder - 1 tablespoon; Salt - 1 teaspoon; Chopped strawberries - 2 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Whole Wheat Strawberry Muffins

1. Nonfat milk - ¾ cup

2. Nonfat cherry yogurt - ⅓ cup

3. Egg substitute - ⅓ cup

4. All-purpose flour - 1 ¾ cups

5. Whole wheat flour - 1 cup

6. Granular sucralose sweetener (such as Splenda®) - ¾ cup

7. Baking powder - 1 tablespoon

8. Salt - 1 teaspoon

9. Chopped strawberries - 2 cups

How to cook deliciously - Whole Wheat Strawberry Muffins

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.

2. Stage

Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.

3. Stage

Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.

4. Stage

Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes; remove from the pan.