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Strawberry shortcake muffins with fresh whip cream

5SP/3PP
Course Baking
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Drizzle

Ingredients

  • 1 tablespoon butter
  • ¼ cup sugar
  • 1 egg
  • 2 tablespoon liquid egg whites
  • cup unsweetened apple sauce
  • 1 teaspoon vanilla
  • cup low fat 1% buttermilk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ⅓ cup flour
  • Fresh strawberries
  • For the whipping cream
  • 1 tablespoon icing sugar confectionery sugar
  • 1 teaspoon vanilla
  • ½ cup heaving whipping cream

Instructions

  • Preheat oven to 375F, spray a 12 hole regular sized muffin tin with cooking spray, I did not use liners.
  • In a bowl cream your butter and sugar together, add in egg, egg whites, apple sauce, vanilla and buttermilk and mix well.
  • Stir in flour, baking soda and powder.
  • Divide into your 12 muffin cups and bake for 18 minutes.
  • To make your cream use an electric mixer and beat your cream, icing sugar and vanilla for approx 5-6 minutes until you get a thick cream.
  • Slice up your fresh strawberries, cut muffins in half and layer with cream and strawberry slices, top with more cream and strawberry.. Cream should cover all 12 muffins.
  • You can use cool whip if you'd like but it will melt fast, the muffins without the cream are 3 smart points each (2PP) points incl the cream is 5 smart points each (3PP)
  • Nutritional info per muffin (incl cream) Calories.. 120...Fat 5.6g...Sat fat 3.1g...Carbs 15.5g...Fiber 0.4g... Sugars 5.4g...Protein 2.4g...Sodium 28.8mg