HEALTHY RECIPES

Low-Fat Strawberry-Cinnamon Muffins

Ingredients

1 1/2 cups all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

2/3 cup vanilla fat-free yogurt

1/4 cup butter, melted

3 tablespoons 1% low-fat milk

1 large egg, lightly beaten

Cooking spray

1/4 cup strawberry jam

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Preparation
Preheat oven to 375.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine
flour and the next 4 ingredients (flour through salt) in a large bowl, stirring
well with a whisk. Make a well in center of flour mixture. Combine yogurt,
butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture
to flour mixture, stirring just until moist.
Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1
tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly
with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon
cinnamon; sprinkle over batter. Bake at 375 for 15 minutes or until a
wooden pick inserted in center comes out clean. Cool in pan on a wire rack
for 15 minutes. Remove from pan; place on a wire rack.

Southwest Breakfast Wrap

Ingredients

3/4 cup fresh white corn kernels (about 2 ears)

2 tablespoons finely diced green bell pepper

2 tablespoons finely diced seeded plum tomato

1 teaspoon minced seeded jalapeo pepper

1 tablespoon minced fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt, divided

4 large eggs, lightly beaten

1/4 teaspoon ground cumin

Cooking spray

2 tablespoons finely shredded Monterey Jack cheese

4 (8-inch) flour tortillas

4 lettuce leaves

Preparation
Combine first 6 ingredients (through lime juice) in a small bowl; stir in 1/4
teaspoon salt.
Combine remaining 1/4 teaspoon salt with eggs and cumin. Heat a medium
nonstick skillet coated with cooking spray over medium heat. Add egg
mixture; cook 2 minutes, stirring gently until set. Remove from heat; sprinkle
with cheese.
Warm tortillas according to package directions. Top each tortilla with a
lettuce leaf and 1/4 cup corn mixture. Divide egg mixture evenly among
tortillas; roll up. Serve immediately.