Strawberry mini muffins

Pop these little bite size morsels in lunches for a fresh strawberry flavour that’s good for you.
by Emily Richards PH Ec.
118 cal Serves 12
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Strawberry muffins on a white plate.

Ingredients

Directions

  1. Step 1

    Using a potato masher, mash 1 cup (250 mL) of the strawberries; set aside.

  2. Step 2

    In a bowl, whisk together flour, wheat bran, baking powder, ginger and baking soda; set aside.

  3. Step 3

    In another bowl, using a wooden spoon, stir together margarine and sugar until combined. Stir in egg and vanilla. Stir in mashed strawberries. Gradually add flour mixture and stir until just combined. Stir in yogurt and remaining chopped strawberries until well distributed.

  4. Step 4

    Divide batter among 24 lightly greased mini muffin tins. Top muffins with sliced strawberries if desired. Bake in 375 F (190 C) oven for about 20 minutes or until top springs back when lightly pressed.

Nutritional information

Per serving (2 muffins)

Calories
118
Protein
3 g
Sodium
96 mg
Potassium
124 mg
Total fat
5 g
Saturated fat
1 g
Cholesterol
16 mg
Carbohydrates
17 g
Fibre
2 g
Sugars
6 g
Added sugars
3 g

Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2011.

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