Ingredients for Fruit Filled Muffins Light
- Nonstick Cooking Spray
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- Ground Cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or sour milk substitute: 2 teaspoons lemon juice or vinegar + ⅔ cup milk, let stand 5 minutes)
- 1 large egg
- Cooking Oil
- Apricot Jam
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How to Make Fruit Filled Muffins Light
- Preheat oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate small bowl, whisk together 1 cup buttermilk (or sour milk substitute: see recipe notes), 1 large egg, and ¼ cup vegetable oil.
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined; do not overmix.
- Spoon batter into prepared muffin cups, filling each about ¼ full.
- Place 1 teaspoon of your favorite fruit spread (jam, preserves, or fruit curd) in the center of each muffin.
- Top with remaining batter, filling cups about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
3g
Carbs
7g
