Yield: 18 Servings
|2½ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|¾ teaspoon||Ground cinnamon|
|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|
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