Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 cup granulated white sugar

  3. 2 1/2 teaspoons baking powder

  4. 1 teaspoon ground cinnamon

  5. 1/4 teaspoon salt

  6. 2/3 cup vanilla fat-free yogurt

  7. 1/4 cup butter, melted

  8. 3 Tablespoons 1% low-fat milk

  9. 1 large egg, lightly beaten

  10. 1/4 cup all-fruit strawberry jam

  11. 1 Tablespoon granulated sugar

  12. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Make a well in the center of flour mixture. Combine yogurt, butter, milk and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

  3. Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 Tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 Tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter.

  4. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; place on a wire rack.


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