| Fresh Strawberry Muffins | | | | | | | |
| | | | | | | | | | |
| 2 1/2 cup self-rising flour | | 1 1/4 tsp vanilla extract | | | | |
| 2/3 cup sugar | | | 1 egg, lightly beaten | | | | |
| 3/4 tsp cinnamon | | | 1 egg white, lightly beaten | | | | |
| 1 1/2 cup sliced fresh strawberries | Vegetable cooking spray | | | | |
| 1 cup buttermilk | | | 1 1/2 tbsp sugar | | | | | |
| 1/3 cup margarine, melted | | | | | | | | |
| | | | | | | | | | |
| Combine flour, sugar, and cinnamon in a large bowl and stir well. Add fresh strawberries and stir well. |
| Make a well in the center of the mixture. Combine buttermilk, margarine, egg, and egg white; 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 T. sugar evenly over muffins. Bake at 350 degrees until golden brown. |
| Remove from pans immediately and let cool on a wire rack. |
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