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    You are in: Home / Recipes / Fruit-Filled Muffins (Light) Recipe
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    Fruit-Filled Muffins (Light)

    Fruit-Filled Muffins (Light). Photo by Annacia

    1/5 Photos of Fruit-Filled Muffins (Light)

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    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    20 mins

    18 mins

    Redsie's Note:

    From BHG's New Dieter's Cookbook. If you don't have buttermilk, you can replace by sour milk (2 teaspoons lemon juice or vinegar in 2/3 cup milk - mix and let stand 5 minutes before using).

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    Serves: 12



    Units: US | Metric


    1. 1
      Coat twelve muffin cups with nonstick cooking spray or line with paper bake cups; set aside.
    2. 2
      In a medium bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
    3. 3
      In a small bowl, stir together buttermilk, egg and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
    4. 4
      Spoon batter into prepared muffin cups, filling each about one-fourth full. Place 1 teaspoon of the spreadable fruit in center of each. Add remaining batter.
    5. 5
      Bake in 400F oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

    Ratings & Reviews:

    • on April 28, 2009


      These are a nice little muffin w/relatively little work in putting together. I chose to use 3/4 cup whole wheat flour and 3/4 cup all-purpose. Also, used Splenda sugar in place of regular. I used Smucker's Low-Sugar Apricot Preserves for my jam of choice using 1 heaping teaspoon in each. A virtually guilt-free muffin:-) Made for 123Hits~

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    • on April 26, 2008


      This is a lovely recipe that works very well and is not lacking on any flavor. I used Splenda for the sugar, replaced the oil with unsweetened applesauce and soured skim milk with lemon juice. A tsp of no sugar added peach and apricot fruit spread made perfect pockets of yumminess. Mine were perfectly bakes at 17 mins without being overly browned in any way. All in all this makes mmmarvelous mmmuffins. Thanks Reds :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2007


      These muffins were great tasting and easy-to-make! I did increase the jam filling to 1/3 cup & used cookiedog's Zaar recipe for Apricot Raisin Jam! I baked them for just a few seconds under 18 minutes, & they came out nicely browned! And they must have been very tasty, 'cause 4 of us devoured them within about 20 minutes! Will be making these again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Fruit-Filled Muffins (Light)

    Serving Size: 1 (49 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 136.8
    Calories from Fat 36
    Total Fat 4.1 g
    Saturated Fat 0.6 g
    Cholesterol 18.1 mg
    Sodium 103.8 mg
    Total Carbohydrate 22.6 g
    Dietary Fiber 0.5 g
    Sugars 8.7 g
    Protein 2.6 g

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