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Strawberry Muffins

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Strawberry Muffins

One cup of strawberries is a great source of Vitamin C -- and one cup of fresh strawberries is only 55 calories, containing almost no sodium and fat.

Before using the berries, rinse them quickly in cold water. Let the water drain away from the fruit, using a colander or by lifting them gently from the water. (Drain well before hulling.) Do not let the berries soak in the water.


2 cups flour
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt, may be omitted
1 cup mashed fresh strawberries, unsweetened
2 eggs, beaten
1/3 cup oil



Combine flour, sugar, cinnamon, soda and salt in large mixing bowl. Make a well in center of dry ingredients. Mash strawberries to make one cup and combine with eggs and oil in medium bowl. Add strawberry mixture to flour mixture, stirring until dry ingredients are moistened. Lightly grease muffin pans and fill two-thirds full with batter.

Bake at 350 degrees F for 25 minutes or until golden brown.

Makes 12 regular muffins or about 3 dozen miniature muffins

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