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
Calories
118
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
17
g
6
%
Fibre
 
2
g
8
%
Sugars
 
6
g
7
%
Protein
 
3
g
6
%
Cholesterol
 
16
mg
5
%
Sodium
 
96
mg
4
%
Potassium
 
124
mg
4
%
*5% or less is a little, 15% or more is a lot

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