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"Recipes for good low-fat muffins are hard to find, so I was pleased to discover that these treats are moist and scrumptious," says Amanda Denton of Barre, Vermont. "I make them often for brunches or parties...and people always comment on their fresh strawberry flavor."
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One muffin equals 173 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 163 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Originally published as Strawberry Muffins in Taste of Home June/July 2001, p17
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Aug. 07, 2012 by vsc
I'm not a fan of nutmeg, so I added a pinch of cinnamon. I used strawberry yogurt in place of plain. The turned out delicious
Reviewed on Jul. 27, 2012 by Sassyfras77721
Great muffin recipe. I had some Strawberry Chobani on hand and used that in place of plain yogurt. Cut the sugar to 1/2 cup because of the extra sugar in the yoghurt I used and added 1/2 cup milled flax seed. Turned out wonderful!
Reviewed on Jun. 25, 2012 by lagandtag
This is an awesome and easy recipe. I also think it serves for a base muffin recipe and can be mixed around with flavors. I have made this with banana yogurt instead of plain, amongst other yogurt flavors. It really depends on your taste. Also, if you want an even stronger strawberry flavor use strawberry extract instead of vanilla. I followed the suggestions with sprinkilng cinnamon sugar on top. I sometimes add a lemon strawberry glaze on top. (just powdered sugar, small amount of milk, strawberry extract and 1/4 tsp lemon juice)
Reviewed on Aug. 02, 2011 by runningal262
I was so happy to see that one of the other reviewers used vanilla yogurt. That was all I had on hand. I only bake with whole wheat flour these days to try to be a bit healthier. I also took the advice of others & sprinkled cinnamon sugar on top before baking. My husband isn't much of a "muffin fan" but he loved them, as did our two girls. I will most definitely be making these again :o)
Reviewed on Jun. 28, 2011 by kayluhanne
I absolutely loved these! I added a little cinnamon to mine and some cinnamon-sugar on top. I also used whole wheat flour because that's all I had, but they still turned out amazing!
Reviewed on Jun. 23, 2011 by traciloo
I have not made this recipe, but I plan to with the fresh strawberries I picked yesterday. I was drawn to this recipe because of the nutmeg and using vanilla yogurt. Sounds yummy and moist! I'd like to make these as mini muffins instead of regular sized. Does anyone know what the cooking time would be for that? I assume the oven temperature remains the same.
Reviewed on Jun. 18, 2011 by alk2002
This was a good recipe but I did make some minor changes. I used vanilla yogurt instead of plain yogurt. I also added 1/4t to 1/2 t cinnamon to the batter. To top it all off, I sprinkled cinnamon and sugar on top before baking. Yummy!
Reviewed on Jun. 01, 2011 by Ab0628
My three-year-old son wanted to bake something, and we had strawberries on hand, so we tried these. I doubled the recipe and used 1/2 cup fat-free strawberry yogurt and 1/2 cup lowfat sour cream. They turned out great!
Reviewed on Apr. 25, 2011 by khay23
I was moist, but I can't really taste the strawberry flavor. I keep this recipe and add strawberry essence....
Reviewed on Sep. 15, 2010 by giddyhermit
I made these muffins last night and followed the recipe exactly. They turned out delicious and I will definitely make them again.
Reviewed on Apr. 29, 2010 by sjalef
I put in low fat strawberry yogurt instead of plain. Makes it even tastier!
Reviewed on Apr. 26, 2010 by micheleclow
These are really good. I make mini's and put them in my kids' lunch.
Reviewed on Mar. 18, 2010 by Monarchsmomma
I liked the strawberries & nutmeg! I used plain yogurt which made the muffins just right. The batter was thick, but baked up nicely. I had 12 regular & 4 mini muffins.
Reviewed on Sep. 21, 2009 by nyland
I also forgot to add that I switched out the yogurt for sour cream as I didn't have plain yogurt on hand, and whenever I buy it for a recipe, I use so little of it, and I cannot find small containers of it.
Something is slightly wrong with this recipe, as I just made it, and when you put the wet with the dry, it doesn't mix that well, because it is too dry. I added at least 1/3 cup milk to the batter. Once I had done this it mixed much better. I also baked it for 20 min. They were incredibly yummy after all that.! I would make them again.
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