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Whole Wheat Strawberry Muffins With Raspberry Filling Recipe

Whole Wheat Strawberry Muffins With Raspberry Filling Recipe

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Whole Wheat Strawberry Muffins With Raspberry Filling

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Ingredients:

Serving

Directions:

Preheat oven to 375°F.
Combine flour, Splenda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
In a separate bowl, mix canola oil, skim milk, and egg until smooth.
Add dry mix to wet mix, stirring until just moistened.
Fold chopped strawberries into batter.
Line 12 muffin cups with paper liners, and fill each muffin cup 1/2 full with batter.
Put 1/2 a tsp of raspberry jam in center of each muffin cup, and top with more batter until cups are just over 3/4 full.
Bake at 375°F for 20 to 24 minutes.
Remove from pan immediately and cool on wire rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	483.68 Kcal (2025 kJ)
Calories from fat	178.15 Kcal
		% Daily Value*
Total Fat	19.79g	30%
Cholesterol	41.85mg	14%
Sodium	346.76mg	14%
Potassium	602.59mg	13%
Total Carbs	67.76g	23%
Sugars	6.6g	26%
Dietary Fiber	2.47g	10%
Protein	8.73g	17%
Vitamin C	22.9mg	38%
Iron	5.3mg	30%
Calcium	297.4mg	30%

Amount Per 100 g
Calories	247.01 Kcal (1034 kJ)
Calories from fat	90.98 Kcal
		% Daily Value*
Total Fat	10.11g	30%
Cholesterol	21.37mg	14%
Sodium	177.09mg	14%
Potassium	307.74mg	13%
Total Carbs	34.6g	23%
Sugars	3.37g	26%
Dietary Fiber	1.26g	10%
Protein	4.46g	17%
Vitamin C	11.7mg	38%
Iron	2.7mg	30%
Calcium	151.9mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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