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    3 pt. Fresh Strawberry Muffins


    Source of Recipe


    Cooking Light, May/June 1993, page 146

    List of Ingredients




    2 1/2 cups all-purpose flour
    2/3 cup sugar
    1 teaspoon baking soda
    3/4 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 1/2 cups sliced fresh strawberries
    1 cup lowfat buttermilk from powder Saco
    1/3 cup margarine melted
    1 1/4 teaspoons vanilla extract
    1 egg lightly beaten
    1 egg white lightly beaten
    Vegetable cooking spray
    1 1/2 tablespoons sugar

    Recipe



    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, stirring just until moistened.

    Divide batter evenly among 18 muffin cups coated with cooking spray-- 1 scant ice cream scoop per muffin. 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).



    ÑÑÑÑÑ
    Notes: Nutritional Information from Cooking Light web site: CALORIES 142
    (26% from fat) / PROTEIN 2.9g / FAT 4.1g (SAT 0.8g, MONO 1.6g, POLY 1.2g) /
    CARB 23.5g / FIBER 0.8g / CHOL 13mg / IRON 0.9mg / SODIUM 170mg / CALCIUM
    34mg
    Weight Watchers Points= 3

 

 

 

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