Any STRAWERRY muffins or breads?

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curvykim78
curvykim78 Posts: 799 Member
in Recipes
I'm looking for a healthy version of a strawberry muffin please. Anyone have any?

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  • merrys73
    merrys73 Posts: 21 Member
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    I looked up this quick for you. You can click on each too to show the calories/nutrition information.

    http://www.yummly.com/recipes/healthy-strawberry-muffins
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Strawberry-and-Cream Cheese-Filled Muffins

    A slather of cream cheese and jelly on top of muffins is too messy to eat on the way to work, so we tucked the goodies inside. Any flavor of fruit preserves will work. The muffins can be made ahead and stored in an airtight container overnight or in a heavy-duty zip-top plastic bag in the freezer. Just thaw at room temperature and eat.


    Yield: 1 dozen (serving size: 1 muffin)

    Ingredients
    1/4 cup (2 ounces) 1/3-less-fat cream cheese
    2 tablespoons strawberry preserves
    2 1/4 cups all-purpose flour
    1/3 cup sugar
    2 teaspoons baking powder
    2 teaspoons poppy seeds
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 1/4 cups low-fat buttermilk
    3 tablespoons vegetable oil
    2 large egg whites
    1 large egg
    Cooking spray
    Preparation
    Preheat oven to 375°.

    Combine the cream cheese and preserves; stir with a whisk.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

    Spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack

    Amount per serving
    Calories: 182
    Calories from fat: 29%
    Fat: 5.9g
    Saturated fat: 1.7g
    Monounsaturated fat: 1.6g
    Polyunsaturated fat: 2g
    Protein: 5g
    Carbohydrate: 27.4g
    Fiber: 0.7g
    Cholesterol: 23mg
    Iron: 1.3mg
    Sodium: 231mg
    Calcium: 94mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Peanut Butter and Jelly Muffins

    Consider these muffins a breakfast version of a peanut butter and jelly sandwich. Don't use a natural-style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise.



    Yield: 1 dozen (serving size: 1 muffin)

    Ingredients
    1 cup all-purpose flour (about 4 1/2 ounces)
    3/4 cup whole wheat flour (about 3 1/2 ounces)
    1/4 cup granulated sugar
    1/4 cup packed dark brown sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 1/4 cups fat-free milk
    1/3 cup creamy peanut butter
    1/4 cup egg substitute
    2 tablespoons butter, melted
    1 teaspoon vanilla extract
    Cooking spray
    1/4 cup strawberry jam
    Preparation
    Preheat oven to 400°.

    Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

    Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.


    Amount per serving
    Calories: 185
    Calories from fat: 28%
    Fat: 5.8g
    Saturated fat: 2g
    Monounsaturated fat: 2.3g
    Polyunsaturated fat: 1.2g
    Protein: 5.2g
    Carbohydrate: 29.4g
    Fiber: 1.6g
    Cholesterol: 5.6mg
    Iron: 1.2mg
    Sodium: 288mg
    Calcium: 113mg
  • llahairdna
    llahairdna Posts: 521 Member
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    Strawberry-and-Cream Cheese-Filled Muffins

    I :heart: you a little bit.
  • thelovelyLIZ
    thelovelyLIZ Posts: 1,227 Member
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    I made this last week trying to use up my strawberries before the went bad:

    http://jbeancuisine.com/2012/03/12/strawberry-banana-breakfast-bread/

    I thought it was really good, and it was the healthiest recipe I could find. It's on the dense and moist side, so it's not a fluffly muffin or anything, but I found it super tasty. My boyfriend loves strawberries and loved this too. If you want more banana taste, you might try using two rather than one bananas, just fyi. I also used a flaxmeal egg since I was out of regular egg.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Strawberry-and-Cream Cheese-Filled Muffins

    I :heart: you a little bit.

    Well thank you
  • watboy
    watboy Posts: 380 Member
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    And here I am trying to get rid of my muffin top.

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