Muffins, fresh strawberry

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 Fresh strawberries, sliced
1 cup Nonfat buttermilk
⅓ cup Margarine, melted
1¼ teaspoon Vanilla extract
1 \N Whole egg, lightly beaten
1 \N Whole egg white, 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 strawberries; stir well, and make a well in center of mixture.

Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-½ tablespoons sugar evenly over muffins. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from pans immediately; let cool on a wire rack. Yield: 1-½ dozen (serving size: 1 muffin).

Recipe by: Cooking Light YEAR: 1993 ISSUE: May/June Posted to EAT-L Digest 13 Apr 97 by Sharon <jouet@...> on Apr 14, 1997

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