Start off with a medium bowl and add the flour, sugar, baking powder, cinnamon and salt
Whisk it together to combine. Make a well in the center and set aside.
To another bowl add fat free or light yogurt, melted butter, milk and egg.
Whisk the egg and yogurt mixture to combine.
Add it to the well in the flour and mix lightly to combine.
Remember – beating flour equals gluten production and gluten equals hockey puck muffins. Be gentle.
The mixture should be a little firm and not pourable.
Use a small ice cream scoop or teaspoons to drop 1 tablespoon of batter into muffin cups
Top each with 1 teaspoon of strawberry jam. I used sugar-free and they came out great. I’ll be testing the recipe again using Splenda in place of sugar and applesauce in place of the butter which would take away a lot of the sins of these muffins, and hopefully not the taste.
Use the remaining batter and top the jam equally. The more you cover the jam with the batter, the less likely it will be that you’ll have jam seeping out of the sides. Next you’ll make a mixture of cinnamon and sugar and sprinkle the tops before baking at 375 for 15 minutes.
Double Strawberry Cinnamon Muffins
1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2/3 cup fat-free or light strawberry yogurt
1/4 cup unsalted butter, melted
3 tbsp fat free milk
1/4 cup strawberry jam
1 tbsp sugar
1/2 tsp cinnamon
1 Preheat the oven to 375. Line a muffin tin with papers and set aside.
2 In a medium bowl, add the flour, sugar, baking powder, cinnamon and salt and whisk to combine. Make a well in the center and set aside.
3 In another bowl add the yogurt, butter, milk and egg and whisk to combine. Pour into the well in the flour mixture and using a scraper/spatula, lightly mix the wet into the dry until just combined.
4 Drop one tablespoon of batter into the prepared muffin cups and top with 1 teaspoon of jam. Top evenly with the remaining batter.
5 In a small bowl, combine the 1 tbsp of sugar and 1/2 tsp cinnamon and sprinkle evenly over the tops of each muffin. Bake for 15 minutes, or until centers are done. Cool for 10-15 minutes before serving.
Note: you could change this recipe by adding different flavored yogurts and jam. Blueberry or Blackberry would be outstanding.