Skinny Strawberry White Chocolate Muffins

• Vegetarian

• Produce

  • 1 cup Strawberries, fresh or frozen

• Refrigerated

  • 1/2 cup Liquid egg substitute

• Canned Goods

  • 1 cup Applesauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla extract
  • 1/2 cup White chocolate chips
  • 2/3 cup White sugar
  • 1 1/2 cups Whole wheat flour

• Dairy

  • 1/4 cup Butter, light
  • 3/8 cup Milk

Found on theseasonedmom.com

Description

Ingredients

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup applesauce
• ⅔ cup white sugar
• ½ cup liquid egg substitute (like Egg Beaters)
• ¼ cup light butter, melted
• ¼ cup milk (or other milk alternative of your choice)
• ¼ teaspoon vanilla extract
• 1 cup diced fresh or frozen strawberries
• For the White Chocolate Glaze:
• ½ cup white chocolate chips
• 2 tablespoons milk

Directions

• Preheat oven to 350 degrees F.
• Line a 12-cup muffin tin with liners or spray with non-stick spray.
• In a large bowl, whisk together both types of flour, baking soda, and salt.
• In a medium bowl, combine remaining ingredients except for the strawberries. Whisk until smooth.
• Add wet ingredients to the dry ingredients. Stir just until moistened.
• Gently fold in the strawberries.
• Fill prepared muffin cups with batter.
• Bake until toothpick inserted in center of muffins comes out clean, about 15-18 minutes.
• Meanwhile, prepare white chocolate glaze. Melt chocolate chips with the milk in a bowl in the microwave at 70% power in 15 second intervals, stirring until smooth.
• Remove muffins to wire rack. While the muffins are still warm, drizzle with white chocolate glaze.