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Here's a recipe for Strawberry Muffins. I made them today and I just substituted the buttermilk with soy milk and 1Tbsp of vinegar. They turned out pretty good the texture was different and I figured it out because it must be the egg whites, because when I made the Brown Sugar Banana Bread it was the same texture.

Strawberry Muffins

3/4 C. Whole Wheat Flour
3/4 C. Unbleached Flour
1/2 C. Wh. Sugar
1/2tsp. Baking Soda
1/4tsp. cinnamon
1/4tsp. nutmeg
1 C. Low Fat Buttermilk(Soy with 1Tbsp of Vinegar)
1/4 C. Fat free egg substitute
3 Tbsp. Strawberry all fruit spread
1/3 C. Coarsely chopped fresh Strawberries
6 Fresh Strawberries, halved

Line 12 muffin cups with paper baking cups or spray them with nonstick spray.

In a medium bowl whisk the flours, sugar, baking soda, cinnamon and nutmeg.

In a small bowl combine the soymilk, egg substitute and fruit spread. Add the liquid ingredients to the dry ingredients and stir just until moistened. Fold in the chopped berries.

Bake at 300 until the muffins are lightly browned and a toothpick inserted in the center of one comes out clean.
Bake for 20-25 min.

Makes 12 muffins
119 Calories
0.4 g Fat

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