Whole Wheat Strawberry Muffins With Raspberry Filling

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups whole wheat flour
• 1/3 cup splenda sugar substitute
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 dash nutmeg
• 1/3 cup canola oil
• 3/4 cup skim milk
• 1 egg
• 1 cup chopped fresh strawberries
• 6 teaspoons light raspberry jam

Recipe

• 1 preheat oven to 375°f.
• 2 combine flour, splenda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
• 3 in a separate bowl, mix canola oil, skim milk, and egg until smooth.
• 4 add dry mix to wet mix, stirring until just moistened.
• 5 fold chopped strawberries into batter.
• 6 line 12 muffin cups with paper liners, and fill each muffin cup 1/2 full with batter.
• 7 put 1/2 a tsp of raspberry jam in center of each muffin cup, and top with more batter until cups are just over 3/4 full.
• 8 bake at 375°f for 20 to 24 minutes.
• 9 remove from pan immediately and cool on wire rack.