Fresh Strawberry Muffins

         Yield: 18 Servings
Categories: Muffins, Desserts

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 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