Breakfast

Strawberry Lemon Muffins is for Breakfast.

Strawberry Lemon Muffins takes several minutes to prepare.

Strawberry Lemon Muffins takes several minutes to cook.

Strawberry Lemon Muffins makes 18 servings.

The ingredients for Strawberry Lemon Muffins are:

Cooking Spray
1/2 cup packed Light Brown Sugar
4 TBSP Light Butter, Land o Lakes
Low-fat Lemon Yogurt: one small container
1 cup chopped fresh strawberries
1/2 cup yellow squash puree
1 egg
Pure Lemon extract
1 cup all-purpose flour
1 cup whole wheat white flour
1/4 cup ground flaxseed meal
1 scoop vanilla whey protein powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Here is how you make Strawberry Lemon Muffins:

Preheat oven to 350. Spray a 12 muffin tin with cooking spray or line with paper baking cups. In large bowl, beat the light butter and brown sugar with a spoon. Stir in yogurt, strawberries, yellow squash puree, egg, and lemon extract.Add the flour, flaxseed meal, protein powder, baking powder, baking soda, and salt. Stir to combine, but do not overmix. Lumps are good.Divide the batter into 18 muffin cups. Bake until the tops are lightly browned, and a toothpick comes out clean. About 16-18 minutes. Put muffins on a rack to cool.Serving Size: Makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user KAYBABE71.

The nutritional information for Strawberry Lemon Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 112.3

• Total Fat: 2.3 g
• Cholesterol: 15.6 mg
• Sodium: 199.0 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 1.6 g
• Protein: 4.0 g