Fruit Exploding Muffin

These were super easy and very delicious! My kids couldn’t stop eating them! 

Will definitely make again, Tasty with a cup  of coffee too.

Serving: 18 | Serving size is 1 muffin |  2-7 PersonalPoints per serving 

WHAT INGREDIENTS YOU NEED TO MAKE THIS FRUIT EXPLODING MUFFIN :

1 C Plain Greek Yogurt
½ C canola oil
½ C unsweetened applesauce
2 eggs
½ C sugar
1.2 C brown sugar (packed)
1C flour
1 C whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ C strawberries (chopped)
1 ½ C blackberries (chopped)
1 ½ C cherries (chopped)
¾ C strawberry jelly (sugar free)

HOW TO MAKE THIS FRUIT EXPLODING MUFFIN :

Step 1. Preheat oven to 350 degrees.

Step 2. Prep muffin pan with nonstick baking spray.

Step 3. Add yogurt, oil, applesauce, eggs, and vanilla. Using a whisk to combine.

Step 4. Add the sugars to the yogurt mixture.

Step 5. Stir until all ingredients are well blended.

Step 6. Slowly add in both flours, baking powder, baking soda, and salt.

Step 7. Stir until the dry ingredients are well mixed in with the wet ingredients.

Step 8. Using a rubber spatula gently fold in the berries.

Step 9. Spoon 1 tablespoon into the prepared muffin tins.

Step 10. Add 2 teaspoons of the jelly on top of the muffin batter.

Step 11. Top the jelly with another tablespoon of the muffin batter.

Step 12. Carefully spread the batter to cover the jelly.

Step 13. Bake at 350 degrees for 23-25 minutes.

The muffins should be a golden gold color.

Step 14. Check to make sure that the batter around the berries are baked.

Step 15. Remove from the oven and allow to cool in the muffin pan slightly.

Step 16.Take out of the muffin tins to cool completely.
Serve.

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Fruit Exploding Muffin

Yield: 18

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 2 minutes

Total Time: 37 minutes

These turned out great. Tasty with a cup of coffee too.

Print

Ingredients

• 1 C Plain Greek Yogurt
• ½ C canola oil
• ½ C unsweetened applesauce
• 2 eggs
• ½ C sugar
• 1.2 C brown sugar (packed)
• 1C flour
• 1 C whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ C strawberries (chopped)
• 1 ½ C blackberries (chopped)
• 1 ½ C cherries (chopped)
• ¾ C strawberry jelly (sugar free)

Instructions

1. Preheat oven to 350 degrees.
2. Prep muffin pan with nonstick baking spray.
3. Add yogurt, oil, applesauce, eggs, and vanilla. Using a whisk to combine.
4. Add the sugars to the yogurt mixture.
5. Stir until all ingredients are well blended.
6. Slowly add in both flours, baking powder, baking soda, and salt.
7. Stir until the dry ingredients are well mixed in with the wet ingredients.
8. Using a rubber spatula gently fold in the berries.
9. Spoon 1 tablespoon into the prepared muffin tins.
10. Add 2 teaspoons of the jelly on top of the muffin batter.
11. Top the jelly with another tablespoon of the muffin batter.
12. Carefully spread the batter to cover the jelly.
13. Bake at 350 degrees for 23-25 minutes.
14. The muffins should be a golden gold color.
15. Check to make sure that the batter around the berries are baked.
16. Remove from the oven and allow to cool in the muffin pan slightly.
17. Take out of the muffin tins to cool completely.
    Serve.
    
    Muffins will last on the counter for 2-3 days.
    Muffins will last in the freezer for 3-4 months.

Notes

Weight Watchers points:  2 - 7  PersonalPoints per serving.

Serving size is 1 muffin.

Each serving = 2 - 7 PersonalPoints.

Nutrition Information

Yield 18 Serving Size 1 muffin
Amount Per Serving Calories 229Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 146mgCarbohydrates 39gFiber 2gSugar 26gProtein 4g