Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is an awesome recipe! Quick, super wholesome, and kid-friendly.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.

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  • Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.

  • Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.

  • Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes; remove from the pan.

Cook's Note:

You can use egg whites instead of egg substitute, and any other sugar-free sweetener instead of Splenda(R).

Nutrition Facts

124 calories; protein 5g; carbohydrates 25.3g; fat 0.7g; cholesterol 0.5mg; sodium 300.8mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0