Adventures in Baking - Strawberry Muffins

I decided to make these muffins because I thought I could experiment with the already healthy recipe. It contains no butter and with the sweetness of strawberries I reduced the sugar. I also replaced the all purpose flour with whole wheat. The results were tasty and guiltless.

1. Preheat oven to 400. Line a standard 12 cup muffin tin with paper liners. Toss together 1 and 1/2 cups of sliced strawberries with 1/4 cup sugar. Mash and set aside.

2. In a large bowl, whisk together 2 cups whole wheat flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1/2 tsp cinnamon.

3. In a glass 2 quart measuring cup combine 1 cup low-fat buttermilk, 1/4 cup vegetable oil, 1 egg, and 1 tsp vanilla extract.

4. Make a well in the center of the dry ingredients and pour in liquid ingredients and berries. Fold until just combined and distribute in muffin tin. Bake for 17 minutes.