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Strawberry-Orange Muffins

Strawberry-Orange Muffins

Strawberry-Orange Muffins recipe













Low Cholesterol, Trans-fat Free, Low Sodium


2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
½ cup milk
½ cup sour cream
cup vegetable oil
1 each eggs
1 tablespoon orange zest
finely grated
1 cup strawberries
thinly sliced 1/8 inch, pat dry between paper towels to keep juices from coloring the batter
cup strawberry jam


Preheat an oven to 400℉ (200℃).

Butter standard muffin tins.

In a large bowl stir and toss together the flour, baking powder, baking soda and salt.

Set aside.

In a medium bowl whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed; stir in the strawberries.

Add to the combined dry ingredients and stir just until blended.

Place a spoonful of batter in each prepared muffin cup.

Top each with a scant teaspoon of strawberry jam.

Spoon the remaining batter over the jam, filling each cup about two-thirds full.

Bake until a toothpick inserted in the center of the muffin comes out clean, 15 to 18 minutes.

Cool in the tins for 5 minutes, then remove.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 16736% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 119mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 11%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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