Low-Fat Strawberry-Cinnamon Muffins

These little muffins makes a great start to the day! The strawberry jam on the inside is a nice surprise.

Spoon out 1 and 1/2 cups all-purpose flour into measuring cups, leveling with a knife, Combine the flour in a large bowl with 1/2 cup raw sugar, 2 and 1/2 teaspoons baking powder, 1 teaspoon cinnamon and 1/4 tsp. salt.

Make the equivalent of one egg using egg replacer (such as Ener-G) and beat with a whisk until slightly frothy. Add 2/3 cup vanilla soy yogurt (such as Whole Soy), 3 tablespoons plain soy milk (such as Silk) and 1/4 cup melted vegan butter (such as Earth Balance) to the 'egg'. Stir well with a whisk, then add to the flour mixture, and stir just until moist.

Line 12 muffins cups with liners - I like the unbleached baking cups from Beyond Gourmet, which is an eco-friendly company. Lightly spray the liners with cooking spray (I forgot this step, so I am hoping my muffins peel away from the liners okay!).

Spoon 1 tablespoon of batter into the bottom of each liner. Top each with 1 teaspoon of strawberry jam. Fill the muffin cups with the remaining batter (about one more tablespoon-ful per liner). For the jam, favor organic varieties which aren't loaded with sugar over those that are - I used Whole Foods' 365 brand Strawberry Fruit Spread, which doesn't contain sugar at all, but is sweetened with white grape juice concentrate - much healthier!

Combine 1 tablespoon raw sugar with 1/2 tsp. cinnamon, and sprinkle evenly over the muffins. Bake at 375 degrees for 15 minutes (a toothpick inserted in the center should come out clean). Cool in the pan on a wire rack for 15 minutes, then remove from the pan and continue to cool completely on a wire rack. Each muffin is 170 calories.

Cost:
vanilla soy yogurt $1.19
strawberry jam $1.99