Strawberry mini muffins
Pop these little bite size morsels in lunches for a fresh strawberry flavour that’s good for you.
118 cal
Serves 12
Prep time
0h 15m
Cook time
0h 20m
Total time
0h 35m
Ingredients
Directions
-
Step 1
Using a potato masher, mash 1 cup (250 mL) of the strawberries; set aside. -
Step 2
In a bowl, whisk together flour, wheat bran, baking powder, ginger and baking soda; set aside. -
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. -
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.
