| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads |
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 |
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 |
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 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 <jouet@MINDSPRING.COM> on Apr 14, 1997
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