These strawberry lemon muffins are the perfect spring breakfast or snack.
Each one is 4 WW points and around 180 calories. Delish!
I recently found Beth from The First Year on Instagram. You can find her blog here.
If you’ve been around here for a bit, you know I don’t bake much. Because it’s a science. You need to mix the right ingredients together and you really don’t know if it will work out until after the baked good comes out of the oven.
Over the years I’ve made a base muffin recipe that I make adjustments to based on the ingredients I have on hand, and I had strawberries and lemon so that’s how these muffins came about.
Flavcity has a new protein smoothie called berries and cream (bizzy15 saves 15%) ????, and I added a scoop of that to the mix.
Cottage cheese is making a comeback and I added that to this muffin recipe too, which bumped up the protein even more. Each muffin has a whopping 12 grams of protein. Have that with a couple scrambled eggs and you’ve got a 24 gram protein breakfast that will keep you full for hours.
How do you get muffin tops to rise so high?
What I learned from Beth is that you need to bake only 6 muffins at a time. This gap between each muffin allows it to rise high and brown. She also suggested baking at 425 for the first 7 minutes, then lowering the temperature to 350 for the next 6-7 minutes. Also fill the batter to the top of the muffin pan. I normally filled my muffins 3/4 full. When I make my pancake muffins I allow the batter to sit for 30 minutes before baking. Never thought to do this with muffin batter, but just 15 minutes is all you need. These simple tricks made the best muffins.
Ingredients needed for strawberry lemon muffins?
- self-rising flour
- baking powder (yes, I still add baking powder to self-rising flour)????
- Splenda or any other non-calorie sweetener
- light butter (I use Blue Bonnet light butter that is 2 points a tablespoon)
- lowfat buttermilk
- nonfat Greek yogurt
- fat free cottage heese
- fresh strawberries
- sugar (just 1/2 teaspoon of sugar on top of each muffin gets that sweet taste in every bite)
- lemon (for juice and zest)
- 2 cups self-rising flour
- 1 cup Splenda for baking
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 scoop Flavcity Berries and Cream Protein Powder
- 2 tablespoons light butter
- 1 cup lowfat buttermilk
- 1 cup strawberries, diced
- 1/4 cup nonfat greek yogurt
- 1/4 cup fat free cottage cheese
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 4.5 teaspoons sugar
- Heat oven to 425.
- Mix the flour, Splenda, salt, protein powder and baking powder in a large bowl. Add the strawberries and toss to coat.
- In a separate bowl, add the buttermilk, yogurt, cottage cheese, lemon juice, light butter and eggs and whisk until combined.
- Add wet batter to dry batter and stir just until combined.
- Let the batter rest for 15 minutes.
- Bake 6 muffins at a time – leaving every other spot open. Top each muffin with 1/2 teaspoon sugar and add a couple pinches of lemon zest.
- Bake for 7 minutes at 425, then reduce the temperature to 350 and bake 6-7 minutes.
- Let cool in the pan for 5 minutes before removing.
I got these baking tips from Beth from The First Year. You can find her blog here.
1. Let the batter rest 15 minutes.
2. Bake the muffins at 425 for the first 7 minutes.
3. Fill the muffin batter to the top of the muffin pan.
4. Reduce the heat to 350 after the first 7 minutes and bake and additional 6-7 minutes.
Serving Size: 1
Amount Per Serving:
Calories: 204Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 781mgCarbohydrates: 32gFiber: 2gSugar: 8gProtein: 9g
If you love muffins, check out my pumpkin crunch muffins – they are one of my favorites!