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

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.