Volcano muffins

Name: Volcano muffins
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup (120 g) whole wheat flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/8 tsp salt; 1 tbsp (5 g) lemon zest (about 1 medium lemon); 1/2 tbsp (7 g) unsalted butter, melted and cooled slightly; 1 large egg white, room temperature; 1 tsp vanilla extract; 1/4 cup (60 mL) honey or agave syrup; 1/4 cup (60 g) plain nonfat Greek yogurt; 2 tbsp (30 mL) lemon juice (about half of 1 medium lemon); 2 tbsp (30 mL) nonfat milk or almond milk; 1/4 cup fresh blueberries; 1/2 cup fresh strawberries, cut in quarters

Angie Athanasopoulou @cook_4885579

Healthy strawberries and blueberries muffins sugar-free. The reason they are called volcano muffins is beacause when in the oven the strawberries start to "explode" forming a lava look like strawberry syrup. Perfect with tea or lemonade. :)

Angie Athanasopoulou @cook_4885579

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Ingredients

6 servings

1 cup (120 g)whole wheat flour
1/2 tspbaking powder
1/4 tspbaking soda
1/8 tspsalt
1 tbsp (5 g)lemon zest (about 1 medium lemon)
1/2 tbsp (7 g)unsalted butter, melted and cooled slightly
1large egg white, room temperature
1 tspvanilla extract
1/4 cup (60 mL)honey or agave syrup
1/4 cup (60 g)plain nonfat Greek yogurt
2 tbsp (30 mL)lemon juice (about half of 1 medium lemon)
2 tbsp (30 mL)nonfat milk or almond milk
1/4 cupfresh blueberries
1/2 cupfresh strawberries, cut in quarters

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Steps

1

Preheat the oven to 350°F, and lightly coat 6 muffin cups with nonstick cooking spray.
2

In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the unsalted butter, egg white, and vanilla. Stir in the honey and Greek yogurt, mixing until no large lumps remain. Stir in the lemon juice. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring until just barely incorporated. Gently fold in the strawberries and the blueberries.
3

Divide the batter into the prepared muffin cups. Bake at 350°F for 20-22 minutes, or until the tops feel lightly firm to the touch. Cool in the pan for 10 minutes before carefully transferring to a wire rack.