| 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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