This is a recipe that Kree adapted. I put the mix in a cake pan (I used a 9x14 and it came out kinda thin so you should probably use a smaller pan, maybe even a brownie pan, or double the batter), I left out entirely the buttermilk, and I doubled the strawberries. Note that I can tolerate a lot of strawberries for some reason. I've been eating them since before I could stand and I stubbornly refused to give them up.

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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.

Muffins
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

Topping
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.

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