Strawberry Shortcake Muffins
Beazley House
Napa, California
Mrs. Beazley's Strawberry Shortcake Muffins
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Ingredients
In a large bowl combine:

5 cups flour
2/3 cup sugar
2-1/2 teaspoons baking powder
2-1/2 teaspoons baking soda
2-1/2 cups frozen unsweetened strawberries, chopped
Be SURE strawberries are FROZEN! Mix in just until coated.

In a separate large bowl mix:

2-1/2 cups low fat buttermilk
3 eggs
2 egg whites
2 Tablespoons canola oil



Pour wet ingredients into dry. Mix quickly, just until the flour disappears. DO NOT OVER MIX!!! Spray muffin tins with non-stick cooking spray. Fill each muffin tin hole 3/4s full with batter. Top each muffin with about 1/4 teaspoon of sugar. Bake in a 350 degree oven for about 15 to 20 minutes.

Serves 36


Amount Per Serving
Calories = 101 Calories from Fat = 14
Percent Total Calories From:
Fat = 13% Protein = 12% Carbohydrates = 74%
Nutrient Amount per Serving % Daily Value
Total Fat 2 g. 2%
Saturated Fat 0 g. 2%
Cholesterol 18 mg. 6%
Sodium 108 mg. 4%
Total Carbohydrate 19 g. 6%
Dietary Fiber 0 g. 1%
Sugars 0 g.
Protein 3 g.
Vitamin A = 1% Vitamin C = 7% Calcium = 0% Iron = 2%