2 1/2 cups all purpose flour
2/3 cup sugar
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups sliced strawberries, fresh
1 1/2 tsp. vanilla
1/3 cup egg substitute
1/3 cup margarine, melted
2 cups fat free buttermilk
1 1/2 Tbsp sugar, reserved for topping
Blend dry ingredients in a bowl and stir in strawberries; set aside. Mix vanilla, egg substitute, margarine and buttermilk in a large bowl; fold in dry ingredients until just moistened. Divide evenly in 18 muffin pans which have been sprayed with nonstick cooking spray. Sprinkle reserved sugar evenly over each muffin.
Bake at 350* for about 25 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
Courtesy of Suzanne Cook and Company