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A healthy batch of muffins is a great way to provide you and your family with a nutritious breakfast on the run.  In 5 easy steps, these muffins give the perfect combination of tart, sweet cherries and flavorful almond.  One of my favorite flavor combinations.

Lowfat yogurt keeps the muffins moist and delicious without adding all the extra fat and calories.  Pair these healthy sweet treats with some fruit, lowfat yogurt or an egg white omelete and you’ve got a complete breakfast.  Great snack or dessert too!

If you don’t like cherry try using raspberry or blueberry instead.

LOWFAT CHERRY-ALMOND MUFFINS

makes 12 muffins

  • 1 3/4 cup WHOLE WHEAT PASTRY FLOUR
  • 1/2 tsp BAKING POWDER
  • 3/4 tsp SALT, SEA
  • 2 large EGG WHITES
  • 1/3 cup APPLESAUCE, UNSWEETENED
  • 1 cup YOGURT, PLAIN, LOWFAT
  • 2 tbsp BUTTER, REGULAR, UNSALTED, melted
  • 1/4 cup NONFAT MILK
  • 3/4 tsp ALMOND EXTRACT
  • 1 tsp VANILLA EXTRACT
  • 1/2 cup SUGAR
  • 12 tsp 100% CHERRY OR RASPBERRY FRUIT SPREAD
  • 1/4 cup ALMONDS, sliced or slivered (for topping)
  • 1 tbsp SUGAR (for topping)

1. Preheat oven to 350 degrees. Line a regular muffin tin with paper cups.

2. In a large bowl cream the applesauce, egg whites, milk, yogurt, 1/2 cup sugar, butter and extracts.

3. Add flour, baking powder and salt; stir just until combined.

4. Pour a small amount of batter into each muffin cup (about 1/4 way full) and spread flat. Top each with 1 tsp fruit spread and cover with remaining batter to fill cup.

5. Sprinkle all muffin tops with the sliced almonds and sugar. Bake for 23-25 minutes or until toothpick inserted comes out clean. Makes 12 muffins.

COOKING TIP: Keep nuts in the freezer.  Their high oil content can make them go rancid faster if left at room temp.  They will keep longer and fresher in your freezer.

NUTRITION INFO PER MUFFIN:  150 calories, 3.5g fat, 180mg sodium, 26g carb, 3g fiber, 11g sugar, 4g protein

just add a cup of hot coffee or tea…… 

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