Whole Wheat Muffins with Strawberry Butter

Another one from my new recipe book. I made it nonfat by using applesauce in place of the oil. The muffins are kind of dry without the butter so I advise using it. If you don’t have strawberry jelly then you can use any flavor jelly or jam you do have. Seedless works the best.


2 c whole wheat flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

½ c maple syrup

1 c water

½ c unsweetened applesauce

1 tsp vanilla extract

For Strawberry Butter:

¼ c butter (I used smart butter)

1/3 c strawberry jelly

In a large mixing bowl combine dry ingredients. Stir until well mixed. In separate bowl, mix the wet ingredients. Add the wet ingredients to the dry ingredients. Mix until blended, but don’t overmix. (Just enough to wet it; it’s okay if the mix is lumpy.) Pour into greased or paper-lined muffin tins. Bake at 375 degrees for 20 minutes.

To make butter, stir together butter and jelly until smooth. Keep in refrigerator.


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