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.)
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