1 1/2 c wheat flour
1/2 c bran cereal flour
3/4 c sugar
2 tsp baking soda
1 1/2 tsp ground cinnamon
6 ea egg whites
OR 3 ea eggs or equivalent egg-substitute
1/2 c skim milk
1/2 c fat-free strawberry yogurt
1 1/2 tsp vanilla
3 c sliced strawberries
1/2 c chopped pecans
In a large bowl combine flour, sugar, baking soda and cinnamon. In another bowl, beat eggs; add milk, yogurt and vanilla. Mix well; stir into dry ingredients until just moistened. Fold in the remaining ingredients. Fill muffin tins sprayed with vegetable spray until 3/4 full.
Bake at 375 degrees for 20 to 25 minutes or until done. (Muffins are done when top springs back when touched with fingertip.)