Course: Breakfast, Snack
Cuisine: American
Diet: Diabetic, Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 239
These sweet and fluffy strawberry jam muffins are filled with real strawberry jam. Grab them for breakfast or pack them in your lunch.
Print Recipe
Preheat oven to 350°F. Line 6 cups of a muffin pan with liners.
In a large mixing bowl, beat together all of the ingredients except the jam until well combined.
Fill each lined muffin cup about ⅓ full. Top each with a heaping teaspoon of strawberry jam. Divide the remaining batter evenly between the six muffin cups to top each off.
Bake for 25 minutes, or until fully cooked. Allow to cool on wire rack before removing from pan. Cool completely before serving.
Use silicone muffin cups. The muffins will stick to the paper liners but come right out of the silicone ones.
Be careful with the toothpick trick. Since these are filled with jam, the "toothpick inserted" trick to check if it is fully cooked won't work. Only stick the toothpick into the top of the muffins, not into the middle.
Cool completely. They are soft muffins, so let them cool before you try to eat them.
Serving: 1muffin | Calories: 239 | Carbohydrates: 21g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 79mg | Potassium: 141mg | Fiber: 16g | Sugar: 1g | Vitamin A: 265IU | Calcium: 117mg | Iron: 1mg
Net Carbs:
5
g
|
% Carbs:
8.8
%
|
% Protein:
12.3
%
|
% Fat:
78.9
%
|
SmartPoints:
8
Values
Array
(
[serving_unit] => muffin
[serving_size] => 1
[calories] => 239
[carbohydrates] => 21
[protein] => 7
[fat] => 20
[saturated_fat] => 5
[polyunsaturated_fat] => 1
[monounsaturated_fat] => 2
[trans_fat] => 0.2
[cholesterol] => 77
[sodium] => 79
[potassium] => 141
[fiber] => 16
[sugar] => 1
[vitamin_a] => 265
[calcium] => 117
[iron] => 1
)
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