These muffins are a great way to get some insoluble fiber if you can tolerate the whole wheat flour! They're also tremendously tasty. The whole wheat flour and almond extract give them a unique and wonderful flavor.
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour (if you can tolerate it, otherwise use all white)
1/2 cup sugar
1 tablespoon baking powder (yes, a full Tbsp!)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup egg substitute (or 2 egg whites)
1/2 teaspoon almond extract
3/4 cup soy buttermilk (add about 1/2 Tbsp lemon juice to measuring cup, then fill to 3/4 cup with soy milk and allow to sit 10 minutes)
1/4 cup canola oil
1 cup fresh strawberries, chopped
1 teaspoon cinnamon
3 tablespoons sugar
Preheat oven to 375 degrees.
Spray muffin tin with cooking spray.
Mix together flour, sugar, baking powder, backing soda and salt.
In a separate bowl beat together eggs substitute, almond extract, soy buttermilk and canola oil.
Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
Gently fold in the strawberries.
Fill prepared muffin tins about 2/3 full.
Top with cinnamon/sugar mixture.
Bake 15 minutes or until tester comes out clean.
Adapted slightly from a recipe by Simply Chris on Recipezaar
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