Double Strawberry Muffins
Moist strawberry muffins made with low fat buttermilk and whole wheat flour.
Servings: 12 to 15
Calories: 208kcal
Ingredients
- 1 cup whole wheat flour
- 1 cup white flour
- 1 TBS baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup low fat buttermilk
- ⅔ cup sugar
- 4 TBS canola oil
- 1 teaspoon vanilla
- ⅓ cup strawberry jam
- 1 ½ cups chopped strawberries
Instructions
- Preheat oven to 400 degrees. Line a muffin pan with paper cups. This recipe makes about 12 to 15 muffins so you might need to use more than one muffin tin or do one at a time.
- Whisk both flours, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix together eggs, buttermilk, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don’t over mix; batter should not be smooth.
- Swirl in strawberry jam and strawberries.
- Divide batter among the muffin cups.
- Bake 12 to 15 minutes or until tops of muffins are golden and a toothpick inserted in a muffin comes out clean.
- Set on a rack to cool.
Nutrition
Calories: 208kcal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Cholesterol: 28mg | Sodium: 185mg | Potassium: 223mg | Fiber: 1g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 11.6mg | Calcium: 80mg | Iron: 1.2mg