CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Vegetables |
|
Muffins, Strawberrie |
18 |
Servings |
INGREDIENTS
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 |
Strawberries; sliced |
1 |
c |
Buttermilk |
1/3 |
c |
Margarine; melted |
1 1/4 |
ts |
Vanilla extract |
1 |
|
Egg; lightly beaten |
1 |
|
Egg white; lightly beaten |
|
|
Vegetable cooking spray |
1 1/2 |
tb |
Sugar |
INSTRUCTIONS
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).
Recipe by: Cooking Light, May/June 1993, page 146
Posted to TNT Recipes Digest by "Linda G." <lindag@brunnet.net> on Apr 14,
1998
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