Ingredients
12
12 servings
- •0.75 cup nonfat milk
- •0.33333334326744 cup nonfat cherry yogurt
- •0.33333334326744 cup egg substitute
- •1.75 cups all-purpose flour
- •1 cup whole wheat flour
- •0.75 cup granular sucralose sweetener (such as Splenda®)
- •1 tablespoon baking powder
- •1 teaspoon salt
- •2 cups chopped strawberries
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 124
- Carbohydrate: 25g
- Fat: 1g
- Fiber: 2g
- Protein: 5g
- Sugar: 3g
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