Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups gluten free all-purpose flour
  • 1/3 cup monk fruit powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 6-ounce carton low-fat strawberry yogurt
  • 3 ounces canola oil
  • 1 egg
  • 3 tablespoons egg whites
  • 1 cup diced strawberries

Instruction

  • Preheat oven to 400 degrees F.
  • Put paper liners in 12 muffin cups.
  • In a large mixing bowl, stir together flour, monk fruit, baking powder, baking soda, and salt.
  • In a small bowl, beat together yogurt, canola oil, egg, and egg whites.
  • Pour yogurt mixture into the flour mixture. Stir until almost blended.
  • Add strawberries and stir until strawberries are evenly distributed. Don’t over mix. (Batter will be very thick.)
  • Spoon batter into muffin cups.
  • Place muffin pan(s) on the oven’s middle rack. Bake for 20 to 22 minutes until nicely browned.