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 MC-Recipe Digest V1 #611 by Sharon <jouet@...> on May 13, 1997