Fresh strawberry muffins
18 Servings
Ingredients
| Quantity | 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 | Good News Egg, lightly beaten | |
| 2 | Egg whites, lightly beaten | |
| Vegetable cooking spray | ||
| 1½ | tablespoon | Sugar |
Directions
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@...