1/2 cup nonfat plain yogurt
1/4 cup Splenda
1/2 tsp. vanilla extract
2 eggs
1 cup all-purpose flour
1/2 tsp. vanilla extract
2 eggs
1 cup all-purpose flour
1/2 cup wheat flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup strawberry preserves (I used Smuckers Sugar Free)
1/4 cup sour cream
1 ripe banana, slightly mashed
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup strawberry preserves (I used Smuckers Sugar Free)
1/4 cup sour cream
1 ripe banana, slightly mashed
Preheat oven to 350 degrees.
Grease a mini muffin pan with cooking spray.
In a large mixing bowl cream the yogurt, Splenda, and vanilla. Add the eggs one at a time, beating well after each addition.
In a medium bowl sift together the flour, cream of tartar, and baking soda. Slowly add to yogurt mixture.
Add in strawberry preserves, sour cream, and banana. Mix well.
Spoon into muffin pan.
Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
