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Fresh Strawberry Muffins

2 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups sliced fresh strawberries
1 cup lowfat buttermilk
1/3 cup margarine, melted
1 1/4 teaspoons vanilla extract
1 egg, lightly beaten
2 egg whites, lightly beaten
vegetable cooking spray
1 1/2 tablespoons sugar

Combine flour and next 4 ingredients in a large bowl, and stir
well. Add fresh sliced strawberries, stir well, and make a well
in the center of mixture.

Combine buttermilk and next 4 ingredients, stirring just until
moistened.

Divide batter evenly among 18 muffin cups with cooking spray;
sprinkle 1 1/2 TBS sugar evenly over muffins. Bake at 350 for
25-30 minutes or until a wooden pick inserted in center comes out
clean. Remove from pans immediately, let cool on a wire rack.

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