So it's Saturday, and the question comes from the Mr. We don't have much time because we are headed out to play golf. So I need something fast and something that I already have all the ingredients and it would be a plus if it was also healthy! I came across Low Fat Strawberry- Cinnamon Muffins. I had all the ingredients and the prep and cook time looked reasonable.
Off I go.....
Dry ingredients first: flour, sugar, baking powder and cinnamon.
So far, everything looks as unhealthy as usual, except for the yogurt. Do these really qualify as low fat? Actually, they probably are low fat, but still full of sugar and flour that goes straight to you know where. Can't it just go straight to the chest? I mean, it can't be that hard to funnel it to that part of the body, right?
Okay, back to the muffins.......
The recipe said to coat muffin tin liners with cooking spray. That seems like overkill since the whole reason I'm using the liners is so I don't have to coat with anything and because it leaves my muffin tin cleaner which means easier clean up. Happiness! I just used some liners.
This is where the trickiness of the recipe comes in. Layering the strawberry jam with the batter. First up, one scoop of batter. I used my small cookie scooper. Then I used a teaspoon measurer for the jam.
Oops. You really want the first scoop of batter evenly across the bottom of your muffin so that when the jam goes in, it's also even and in the middle of your muffin. You can see from the picture below, that I left the batter in a blob (that's a word right??). When I added the jam on top of it, it wasn't flat and therefore fell to one side. So now I will have cinnamon muffins with one bite strawberry (depending on the side of the muffin you bite from).
The batter was pretty sticky, but next time I will try and get it flat. Maybe using spoons would be easier.
Next up is the top scoop of the batter. The recipe says to spread out the remaining batter evenly. I wasn't sure how much I should start with in each cup as to not run out. I used my large cookie scooper and did one scoop on top of each muffin and left it at that. I didn't have enough batter to go around all of them again so maybe that was the right measurement or maybe it was just luck.
You can see from the picture about the result of not spreading out the first layer of batter and the jam. When I put in the final layer of batter, it didn't necessarily stay straight up. Most fell to one side making all kinds of lop-sidedness. I tried to lightly shake the pan hoping it would all even out. No such luck. At this point there wasn't much I could do. I mean, they have to still be edible just because the flavors aren't even right?
The recipe calls for a mixture of sugar and cinnamon sprinkled on top of each muffin before baking. To save time, I would just use pre-mixed cinnamon and sugar and sprinkle on each. If you don't have any pre
I baked them for 17 minutes.
I was pretty happy with them because they came out looking just like the picture on the recipe. That's a good measure for success right?
I thought they tasted pretty good. Nothing to rock my socks off, but sweet, yummy, and easy. I don't think the Mr. cared too much for them because he only ate 1 I think. That's a tall tell sign they weren't his favorite. I definitely think they would have been better if everything had been evenly spread out. You really only got one bite with strawberry.
Give them a try and let me know what you think. I mean, each muffin is only 163 calories. That's about 12 minutes on the treadmill. I've definitely done worse damage during breakfast.
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