PA Baker
Master Chef
Low Fat Strawberry Poppy Seed Muffins
¾ c skim milk
1/3 c applesauce
¼ c egg beater-type product or 1 egg, beaten
2 c flour
¾ c sugar
1 Tbsp poppy seeds
2 tsp baking powder
½ tsp salt
1 c cut-up fresh or frozen without syrup strawberries, thawed
Heat oven to 400F. Spray 12 medium muffin cups with cooking spray or place paper baking cups in pan and coat those with cooking spray.
Beat milk, applesauce, and egg in large bowl with a form. Stir in flour, sugar, poppy seeds, baking powder, and salt just until flour is moistened. Gently stir in strawberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with additional sugar if desired.
Bake 20-22 minutes or until muffins spring back when touched in center. Cool 5 minutes; remove from pan.
Yield 12 muffins
¾ c skim milk
1/3 c applesauce
¼ c egg beater-type product or 1 egg, beaten
2 c flour
¾ c sugar
1 Tbsp poppy seeds
2 tsp baking powder
½ tsp salt
1 c cut-up fresh or frozen without syrup strawberries, thawed
Heat oven to 400F. Spray 12 medium muffin cups with cooking spray or place paper baking cups in pan and coat those with cooking spray.
Beat milk, applesauce, and egg in large bowl with a form. Stir in flour, sugar, poppy seeds, baking powder, and salt just until flour is moistened. Gently stir in strawberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with additional sugar if desired.
Bake 20-22 minutes or until muffins spring back when touched in center. Cool 5 minutes; remove from pan.
Yield 12 muffins
