Low-fat Raspberry Muffins

I have made these muffins several times and they never disappoint. Very, very yummy. This week Publix and Winn Dixie had yogurt on sale. I always have some in my fridge, so these are quick and easy to whip on on a Sunday morning. You can change up the flavor by using whatever jelly you have in your fridge. Raspberry happens to be my favorite, if you haven't noticed! The original recipe called for strawberry jelly and added cinnamon and sugar sprinkled on top before they were baked. So, play around with this and find a way to make them that your family enjoys. This one works for us!



1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2/3 cup vanilla fat-free yogurt
1/4 cup butter, melted
3 tablespoons 1% low-fat milk
1 large egg, lightly beaten
cooking spray
1/4 cup raspberry jam

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar and baking powder in a large bowl, stirring well with a whisk. Make a well in the center of the flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Spray 12 muffin cups with cooking spray. Spoon 1 tablespoon batter into each cup. Top each with 1 teaspoon jam. Top evenly with the remaining batter.

Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.


Enjoy!


(adapted from Cooking Light)