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Strawberry Nutmeg Muffins - Dietitian's Choice
Strawberry Nutmeg Muffins - Dietitian's Choice

Category: Bread | Serves: 18

(244 ratings)

Nutrition Information:
Calories: 120
Protein: 3 g
Carbs: 20 g
Fat: 4 g
Saturated Fat: 0 g
Sodium: 173 mg
Fiber: 1 g

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These strawberry muffins are great to make on a Sunday so you can use them for breakfast all week!
1.5 cup Strawberries, chopped
3/4 cup + 1T sugar
1 cup all purpose flour
1 cup whole wheat flour (or, use all whole wheat flour)
2 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon nutmeg
4 egg whites and 1 egg (or, ¾ cup egg substitute)
1 Sprinkle the chopped strawberries with 1 T. sugar and set aside. Combine flour, remaining 3/4 C. sugar, baking powder, nutmeg and salt in large bowl.
2 Beat eggs in a small bowl. Add oil, milk blend well. Add egg mixture to flour mixture and stir well. Drain chopped berries and fold into batter.
3 Fill paper lined cups 2/3 full. Bake 400° F., 15 minutes, or until a toothpick inserted in center comes out clean. Makes 18 muffins.

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(244 ratings)
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