Source: Food Stamp Nutrition Connection

Muffins made with strawberries.

Servings

1.25 cup white all purpose flour
0.25 cup sugar
1 tsp low sodium baking powder
0.5 tsp baking soda
0.75 cup low fat buttermilk
2 tbsp margarine , melted
1 medium eggs , slightly beaten
0.5 tsp vanilla extract
1 cup Strawberries, frozen , coarsely chopped (or fresh)

1 Heat oven to 400 degrees F. Spray muffin tin with nonstick cooking spray.
2 In a large bowl, combine the flour, sugar, baking powder, and baking soda. Stir well until all ingredients are blended.
3 In another bowl, combine buttermilk, margarine, egg, and vanilla. Pour this mixture into the dry ingredients. Using a large spoon, gently stir ingredients just until moist (do not over-mix). Add fruit and stir gently (do not over-mix).
4 Spoon batter evenly into 9 muffin cups. Bake 20 to 25 minutes or until golden brown.

Serve hot or cold. Muffins may be frozen for later use. Yummy!