Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | All-purpose flour |
| ⅔ cup | Sugar |
| 1 teaspoon | Baking soda |
| ¾ teaspoon | Ground cinnamon |
| ½ teaspoon | Salt |
| 1½ cup | Sliced fresh strawberries |
| 1 cup | Lowfat buttermilk |
| ⅓ cup | Fleischmann's margarine, melted |
| 1¼ teaspoon | Vanilla extract |
| 1 \N | Good News Egg, lightly beaten |
| 2 \N | Egg whites, lightly beaten |
| \N \N | Vegetable cooking spray |
| 1½ tablespoon | Sugar |
Combine flour and next 4 ingredients in a large bowl, and stir well.
Add fresh sliced strawberries, stir well, and make a well in the center of mixture.
Combine buttermilk and next 4 ingredients, stirring just until moistened.
Divide batter evenly among 18 muffin cups with cooking spray; sprinkle 1½ TBS sugar evenly over muffins. Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans immediately, let cool on a wire rack. Source: Cooking Light
Jim Barricks loveaa@...