From:           Sheri K. Thomasson ,InterNet
  Subject:        Fresh Strawberry Muffins
Fresh Strawberry Muffins

SOURCE: Cooking Light YEAR: 1993 ISSUE: May/June PAGE: 146

2-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups sliced fresh strawberries
1 cup nonfat buttermilk
1/3 cup margarine, melted
1-1/4 teaspoons vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
Vegetable cooking spray
1-1/2 tablespoons 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 1-1/2
tablespoons sugar evenly over muffins. Bake at 350 deg 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: 1-1/2 dozen (serving size: 1 muffin).

4.1g (SAT 0.8g, MONO 1.6g, POLY 1.2g) / CARB 23.5g / FIBER 0.8g / CHOL 13mg / IRON
0.9mg / SODIUM 170mg / CALCIUM 34mg

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