Strawberry Yogurt Muffins
Strawberry Yogurt Muffins - Summertime version with healthy yogurt
Healthy, because
Even smarter
Nutritional values
Thanks to the tart yogurt dough, nobody here needs to worry about the waist line. With just 100 calories per piece, even figure-conscious cake lovers can enjoy the vitamin-rich minis without a guilty conscience. Yogurt is also an excellent source of calcium!
The muffins can be easily frozen without the fruit. Simply defrost them as required and cover them fresh with strawberries or other seasonal fruit. No strawberry time? - No problem, the yogurt muffins taste just as delicious with blackberries, apples or nectarines. To prevent the muffins from collapsing, do not open the oven after baking, but let it cool down with a small gap.
(Percentage of daily recommendation)
| Calorie | 103 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 21.1 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 45 mg |
Ingredients
- Ingredients
- 1 lemon
- 2 eggs
- 2 ozs cane sugar
- salt
- 14 ozs nonfat Greek yogurt
- 2 ozs Crème fraiche
- 2 Tbsps Pastry flour
- 9 ozs Strawberries
- ½ pinch clear Pie glaze
- ½ cup Apple juice
Kitchen utensils
Preparation steps
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon.
Place eggs and 1 tablespoon lemon juice in a mixing bowl. Beat with the whisk attachment of a hand mixer until combined. Add sugar and a pinch of salt and beat until creamy, about 3 minutes.
Combine yogurt, creme fraiche and grated lemon zest in another bowl. Add the yogurt mixture to the egg mixture alternately with flour, beating briefly after each addition.
Line muffin pan with paper baking cups. Fill each cup with yogurt mixture and smooth with a rubber spatula. Bake on middle rack in preheated oven at 200°C / 350°F until golden, about 20 minutes.
Let muffins cool for 5 minutes in pan, then transfer muffins to a cooling rack and let cool completely, about 45 minutes.
Meanwhile, rinse and hull the strawberries, pat dry and slice lengthwise.
Place pie glaze in a small saucepan. Gradually whisk in the apple juice and bring to a boil.
Spread half of the hot glaze onto cooled muffins. Top evenly with strawberry slices and sprinkle with remaining glaze. Let set for 20 minutes before serving.
