these muffins are perfect in my book...not too sweet and with a touch of tart strawberry goodness. if you like a sweeter muffin, you may want to adjust things a bit...perhaps toss the strawberries in a sweetener of choice before adding them in, or create a strudel topping with margarine, sugar, flour and cinnamon.
1/3 c. evaporated cane juice, sugar or sweetener of choice
1/4 c. earth balance or other veg margarine
egg replacer of choice for one egg
1 t. vanilla
1 c. whole wheat flour
1 1/3 c. unbleached white flour
4 t. baking powder
1/2 t. salt
1 c. soymilk
1 1/2 c. chopped fresh strawberries
pre-heat oven (350 degrees). cream butter and sugar together, then add in egg replacer and vanilla. mix in dry ingredients, along with soymilk. then, fold in strawberries gently. place in muffin cups or a greased muffin tin. bake 20-25 minutes or longer if needed.