Strawberry Muffins

My mother in law gave me a wonderful cookbook full of healthy recipes.  The cookbook is "Jane Brody's Good Food Gourmet".  I've been overloading on strawberries and have been looking for a way to use some.  Strawberry muffins completely hit the spot.  This is a great, healthy recipe.  The muffins also freeze well.  

Strawberry Muffins

Source:  Jane Brody's Good Food Gourmet Cookbook

Yields 24 muffins

Ingredients

2 cups all-purpose flour

1 cup whole-wheat flour

1 cup sugar

4 1/2 tsp. baking powder

1 1/2 tsp. cinnamon

3/4 tsp. salt

1 egg white

2 eggs

1 cups apple cider or apple juice

1/2 cup vegetable oil (preferably canola)

2 cups sliced strawberries, divided (if using frozen berries, measure them after defrosting & draining them)

1.  Preheat oven to 400.

2.  In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon & salt.

3.  In a medium-sized bowl, lightly beat the egg white and whole eggs.  Beat in the apple cider or juice and the oil.  Add the egg mixture to the flour mixture, stirring the ingredients until they are just moist.

4.  Gently stir in all but 24 slices of the strawberries.  Divide the batter among 2 greased muffin cups.  Top each muffin with a reserved strawberry slice.

5.  Place the muffin tins in the hot oven, and bake for about 25 minutes.  I did use muffin liners & lightly sprayed them with PAM.