- Servings: 24 small or 12 large muffins
|4 cups||Chopped Fresh Strawberries|
|1||Heaping Tbsp Shortening|
|6||Powdered Egg Whites|
|2 tsp||Vanilla Extract|
|1 tsp||Baking Powder|
|2 dash||Es Cinnamon|
Preheat oven to 350 degrees (325 convection). Place butter, shortening and sugar into a mixing bowl. Cream together then gradually add dry ingredients until mixed. Fold in strawberries. Spoon batter into a muffin baking pan that has been sprayed with non-stick spray. Bake until a toothpick inserted in the middle comes out clean, 20-30 minutes.