Title: Muffins, Fresh Strawberry
Categories: Breads
Yield: 18 Servings

2 1/2 c All-purpose flour
2/3 c Sugar
1 ts Baking soda
3/4 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Fresh strawberries, sliced
1 c Nonfat buttermilk
1/3 c Margarine, melted
1 1/4 ts Vanilla extract
1 Whole egg, lightly beaten
1 Whole egg white, lightly
-beaten
Vegetable cooking spray
1 1/2 tb 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 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: 1-1/2 dozen
(serving size: 1 muffin).

Recipe by: Cooking Light YEAR: 1993 ISSUE: May/June Posted to EAT-L Digest
13 Apr 97 by Sharon on Apr 14, 1997