Breakfast
Jammy Muffins
Makes 6 regular muffins
Jammy Muffins
Makes 6 regular muffins
Get your ingredients all ready to mix the night before – combine dry ingredients and cover; combine egg, milk, yogurt and vanilla; cover and refrigerate. In the morning mix and bake for fresh warm muffins.
carb.28g
pro. 4g
fat 1g
sat. fat 0g
chol.36mg
sod. 196mg
calc. 46mg
fiber 1g
Ingredients
1½ teaspoons + 3 tablespoons granulated sugar ½ teaspoon ground cinnamon cooking spray 1 cup unbleached, all-purpose flour 1¼ teaspoons baking powder ¼ teaspoon baking soda 1⁄8 teaspoon salt 1 large egg ¼ cup lowfat milk 2 tablespoons plain lowfat yogurt ¼ teaspoon vanilla extract 4 teaspoons jam or marmalade (not jelly)
Preparation
Preheat toaster oven to 400°F on bake setting. Combine 1½ teaspoons granulated sugar with cinnamon and reserve. Lightly coat a standard 6-cup muffin tin with cooking spray. Place flour, 3 tablespoons granulated sugar, baking powder, baking soda and salt in a medium bowl. Stir to blend. Place egg in a small bowl and stir until smooth. Add milk and yogurt to beaten egg and stir until smooth, then stir in vanilla. Add the liquid mixture to the dry ingredients and whisk until just smooth – do not over mix – the muffins can become tough and rubbery. Divide the batter evenly among the prepared muffin cups. Top each in the center with about 3⁄4 teaspoon jam or marmalade. Sprinkle muffins with the sugar/cinnamon mixture. Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after approximately 9 minutes. Turn out onto a rack and cool for at least 5 to 10 minutes (the jam will be hot enough to burn) before serving.
