Muffins, fresh strawberry
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 | Fresh strawberries, sliced |
| 1 | cup | Nonfat buttermilk |
| ⅓ | cup | Margarine, melted |
| 1¼ | teaspoon | Vanilla extract |
| 1 | Whole egg, lightly beaten | |
| 1 | Whole egg white, lightly beaten | |
| Vegetable cooking spray | ||
| 1½ | tablespoon | Sugar |
Directions
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