Fresh Strawberry Muffins

• Muffins
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1/2 cup sugar substitute
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup egg substitute
• 1/2 teaspoon almond extract
• 3/4 cup low-fat buttermilk
• 1/4 cup canola oil
• 1 cup fresh strawberries, chopped
• Topping
• 1 teaspoon cinnamon
• 3 tablespoons sugar substitute

1. Pre-heat oven to 375 degrees.
2. Spray muffin tin with cooking spray.
3. Mix together flour, sugar, baking powder, backing soda and salt.
4. In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
5. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
6. Gently fold in the strawberries.
7. Fill prepared mussin tins about 2/3 full.
8. Top with cinnamon/sugar mmixture.
9. Bake 15 mminutes or until tester comes out clean.

muffins, allpurpose flour, whole wheat pastry flour, sugar substitute, baking powder, salt, baking soda, egg substitute, almond extract, lowfat buttermilk, canola oil, fresh strawberries, topping, cinnamon, sugar substitute

Taken from www.food.com/recipe/fresh-strawberry-muffins-132232 (may not work)