Whole-Grain Strawberry Muffins
Serving Size / Yield
- 1 1/2 cup sliced strawberries
- 1/3 cup sugar, divided
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 cup fat free cottage cheese
- 1/4 cup canola oil
- 1 large egg
- 1 tsp. vanilla extract
Preheat oven to 400. Toss together strawberries and 1/3 cup sugar.
In a bowl combine flour, baking powder, soda, salt and cinnamon. Combine the wet ingredients in another bowl.
Combine the strawberries with the cottage cheese mixture. Slowly fold in the flour mixture until just combined.
Divide the strawberry batter into the muffin tins lined with paper liners. Bake 15-17 minutes. Cool for 5 minutes before removing from pan.