Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 24 muffins

Ingredients

  • 1 1/3 cups diced fresh strawberries
  • 1 cup flour all purpose
  • 2/3 cup bran natural wheat
  • 1 tsp baking powder
  • 1/2 tsp ginger ground
  • 1/4 tsp baking soda
  • 1/4 cup margarine soft non-hydrogenated
  • 1/4 cup brown sugar packed
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup Yogurt plain, low-fat
  • 6 small strawberries sliced (optional)

Instructions

  • Using potato masher, mash 1 cup of the strawberries; set aside.
  • In bowl, whisk together flour, wheat bran, baking powder, ginger and baking soda; set aside.
  • In another bowl, using wooden spoon, stir together margarine and sugar until combined. Stir in egg and vanilla. Stir in mashed strawberries.
  • Gradually add flour mixture and stir until just combined. Stir in yogurt and remaining chopped strawberries until well distributed.
  • Divide batter among 24 lightly greased mini muffin tins.
  • Top muffins with sliced strawberries if desired.
  • Bake in 190 C (375 F) oven for about 20 minutes or until top springs back when lightly pressed.
Nutrition Facts
Strawberry Mini Muffins
Amount per Serving
Calories
118
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
16
mg
5
%
Sodium
 
96
mg
4
%
Potassium
 
124
mg
4
%
Carbohydrates
 
17
g
6
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Related recipes

Grilled Fruit Salad
Beet and Squash Tarts
Daal with Rapini and Tomatoes
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.