Ingredients:
3/4 c. flour
3 Tbs. milled flaxseed
2 Tbs. sugar
1 tsp. baking powder
1/4 tsp. salt
2/3 c. milk, 1%
1 egg
2 Tbs. oil
1/3 c. strawberry preserves
Preheat the oven to 350 degrees. Mix the dry ingredients together. Add the milk, egg and oil. Mix until well combined. Mix in 1/4 c. of the strawberry preserves. Fill muffin tins that have been lined with baking cups about 3/4 of the way full. Top each with 1/2-1 tsp of strawberry preserves. Bake for 26-29 minutes. Let cool on a wire rack or serve slightly warm.
This recipe only makes 6-9 muffins (depending on how much you fill the cups). Mine made 9, and they are 3 WW points each.
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