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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| Whole wheat pastry flour: 3/4 cup |
| sugar substitute: 1/2 cup |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| baking soda: 1 tsp |
| egg substitute: 1/4 cup |
| almond extract: 1/2 tsp |
| low fat buttermilk: 3/4 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| strawberries (whole): 1 cup (fresh//chopped) |
| ground cinnamon: 1 tsp |
| sugar substitute: 3 Tbl |
Fresh Strawberry Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
11 serving(s)
Tags
- Pre-heat oven to 375 degrees.
- Spray muffin tin with cooking spray.
- Mix together flour, sugar, baking powder, backing soda and salt.
- In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
- Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
- Gently fold in the strawberries.
- Fill prepared mussin tins about 2/3 full.
- Top with cinnamon/sugar mmixture.
- Bake 15 mminutes or until tester comes out clean.