Strawberry & Cream Muffins

• 1 cup Chopped Strawberries (Fresh Or Frozen)
• 2 cups Flour
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Splenda (or Equal Parts Sugar)
• 2 Eggs
• 1 cup Light Cream
• 6 Tablespoons Canola Oil
• 1 teaspoon Vanilla Paste

1. Preheat oven to 400u0b0F. Spray a 12-cup muffin tin with non-stick cooking spray.
2. Chop fresh strawberries (or frozen) to equal 1 heaping cupful. In a large bowl, add flour, baking powder, salt, and Splenda (or sugar). Stir to combine. Add strawberries and mix to coat with flour mixture.
3. In a small bowl, beat eggs until light. Add cream, oil, and vanilla paste. Whisk until incorporated.
4. Make a well in the middle of the flour mixture and add the egg mixture. Mix together until just combined. Do not over mix or you will have tough muffins!
5. Place in prepared muffin tins. Bake for 20 minutes until golden brown.

strawberries, flour, baking powder, ubc, splenda, eggs, light cream, canola oil, vanilla paste

Taken from tastykitchen.com/recipes/breads/strawberry-cream-muffins/ (may not work)