Fresh Strawberry Muffins

Serves 18
Prep Time – 20 min
Cook Time – 25 min
Total Time – 45 min

2 1/2 cups flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups fresh strawberries, sliced
1 cup low-fat buttermilk
1/3 cup butter, melted
1 1/2 tsp vanilla
1 egg
2 egg whites
1 tbsp sugar

1. Preheat oven to 350
2. Line a muffin tin with liners or spray with nonstick spray
3. In a large bowl combine flour, sugars, pumpkin pie spice & salt
4. Add in sliced strawberries and gently combine
5. Make a well in the center

6. In a small bowl combine buttermilk, butter, vanilla, egg & egg whites
7. Add the buttermilk mixture to the well in the flour
8. Gently stir until just combined
9. Evenly divide batter into muffin tin, I used an ice cream scoop to ensure even muffins, filling each liner about 3/4 of the way
10. Sprinkle a little sugar over each muffin

11. Bake for 25-20 minutes or until a toothpick comes out clean after being inserted in the middle
12. Remove from muffin pan immediately to a wire cooling to rack to cool for 5-10 minutes
13. ENJOY!
14. To store keep in an airtight container in the refrigerator for 3-4 days b

Each muffin is 3 WW+ points

Nutritional Info
Calories: 148 Total Fat: 4.3 g Saturated Fat: 2.5 g Trans Fat: 0.1 g Cholesterol: 19.2 mg Sodium: 115.5 mg Total Carbs: 18 g Dietary Fiber: 0.7 g Sugars: 9.8 g Protein: 3.3 g

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