FRUIT-FILLED MUFFINS (LIGHT)
From BHG's New Dieter's Cookbook. If you don't have buttermilk, you can replace by sour milk (2 teaspoons lemon juice or vinegar in 2/3 cup milk - mix and let stand 5 minutes before using).
Provided by Redsie
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Coat twelve muffin cups with nonstick cooking spray or line with paper bake cups; set aside.
- In a medium bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
- In a small bowl, stir together buttermilk, egg and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
- Spoon batter into prepared muffin cups, filling each about one-fourth full. Place 1 teaspoon of the spreadable fruit in center of each. Add remaining batter.
- Bake in 400F oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition Facts : Calories 136.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 18.2, Sodium 103.9, Carbohydrate 22.7, Fiber 0.6, Sugar 8.7, Protein 2.6
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