Muffins, strawberry
18 Servings
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 |
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
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