Trouble With Toast

Recipe: Strawberry Lemon Muffins | May 19, 2009

As many of you know (and those who don’t can educate themselves here), I am training for two triathlons this summer.  In addition to hard-core physical training, I’ve also been preparing for the events by focusing on proper nutrition.  It’s been even easier since my fiance decided to join a fitness boot camp and lose some of his extra poundage.  We’re concentrating on protein-to-carb ratios, good fats, fresh fruits and veggies, and eating 5-6 small meals per day instead of 2-3 big binges.

Any former or current “dieter” knows that eating healthy can sometimes be…well, BORING.  How many ways can you grill a chicken breast?  How exciting can a salad truly be when it’s the sixth day in a row you’ve eaten one?  Why do all protein shakes seem to taste like a mixture of sidewalk chalk and candy that you accidentally leave in your car on a hot summer day?  It is with these burning questions in mind that I present to you…

Eating for Athletes: A Trouble With Toast Special Event!!!

Over the next week or two, I will focus on healthy recipes that are–gasp–actually tasty!  They’ll also be relatively easy to prepare, since athletes, I’m finding (now that I technically am one), are always pressed for time.

To lead off the series, heeeeeeeeere’s breakfast!  It’s the most important meal of the day, kiddies, and these muffins will make it one of the yummiest, too.  I adapted this from a Cooking Light magazine recipe for strawberry-orange muffins, and I couldn’t be happier with my changes.  The strawberries, besides having great flavor, give the muffins a nice pinky hue and a punch of fiber.  The lemon brightens things up and cuts the sweetness.  As with most basic baked goods, you could certainly sub out Egg Beaters for the eggs and Splenda for Baking for the sugar.  Either way, these are good, good for you, and good with coffee!

  • 1 1/2  cups halved strawberries
  • 3  tablespoons butter or stick margarine, melted
  • 2  teaspoons grated lemon rind
  • 2  large eggs
  • 1 1/2  cups whole wheat flour
  • 1 1/4  cups sugar
  • 1  teaspoon baking powder
  • 1/2  teaspoon salt
  • Cooking spray
  • 2  teaspoons sugar

Preheat oven to 400.

Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.

Nutrition (per muffin): Calories 184 (20% from fat), Fat 4g (sat 2.1g,mono 1.2g,poly 0.3g), Protein 2.8g, Carbohydrate 34.8g, Fiber 0.8g, Cholesterol 45mg, Iron 1mg, Sodium 179mg, Calcium 33mg.

Strawberry muffins



  1. Those look like they would be a good substitute for snack or desert, but for me I need lots more protein and fiber to start my day. I may try them with the splenda and egg beaters when I’m trying to trim up in June.

    Comment by Mom — May 19, 2009 @ 4:31 pm

  2. Fair enough–actually, I should have been more specific, because I have been eating these muffins as “breakfast #2” (otherwise known as the mid-morning snack), usually with some fruit.

    Comment by bettyjoan — May 19, 2009 @ 5:19 pm

  3. These sound really delicious! Strawberries are particularly popular in our house, so I`m definitely going to be making these soon. Thanks for the recipe!

    Comment by Gourmet Mama — May 20, 2009 @ 1:22 pm

  4. […] make ahead breakfast that sounds divine are these Strawberry Lemon Muffins. Rest assured they will be making an appearance soon in our home since we are fans of both […]

    Pingback by The Gourmet Mama » Blog Archive » Wednesday Recipe Roundup — May 20, 2009 @ 1:30 pm

  5. GM: They are pretty tasty! Thanks for reading, and let me know how they turn out and how they go over at your house!

    Comment by bettyjoan — May 21, 2009 @ 12:36 pm

  6. […] and since my triathlon training was in full swing in May, that month brought some fantastic healthy recipes (in addition to another fascinating interview).  June was a wash, but in July I mastered […]

    Pingback by 2009 – Full Throttle, Full Circle « Trouble With Toast — December 29, 2009 @ 1:28 pm

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