Recipe Contest - Breads & Muffins: Fresh Strawberry Muffins

These muffins taste as fresh as they sound. Those of you who are hard-core dieters can replace the ww flour with ground oats, the ff milk with water and the applesauce with blended baked apple.

Enjoy!

FRESH STRAWBERRY MUFFINS
makes 12 mini-muffins or
6 regular-size muffins
total recipe info:
620 calories; 65.5g protein; 69g carbs; 9g fat

INGREDIENTS
1/3 cup oats
2 tbsp. ww wheat flour
43g protein (however many scoops of baker-friendly protein powder you need to have 43g)
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup Splenda
1/2 tsp. ground cinnamon
2/3 cup fresh strawberries, finely diced
1 large egg, lightly beaten
1/4 cup eggbeaters, lightly beaten
1/3 cup ff milk
2 1/2 tbsp. natural, unsweetened applesauce
3/4 tsp. vanilla extract

PREPARATION
Preheat oven to 400 degrees F.
Combine dry ingredients and mix well.
In another bowl combine wet ingredients, stirring well with a wire whisk. Add strawberries last.
Make a well in the center of the dry ingredients. Add the wet ingredients and stir just until moistened (about 20 strokes).
Spray a 6-cup muffin pan with nonstick spray. Pour the batter evenly into the muffin cups.
Bake 20-23 minutes or until a toothpick inserted in the center comes out clean. Do NOT overbake, even if the muffins don't look "browned" (they will only look "golden", since there's no butter in them to give them that "browned" color).
Take muffins out of the oven and remove them from the pan immediately. Let them cool completely and wrap them individually in plastic wrap.
Eat muffins within 24 hours or freeze them. They are great after you defrost them for 2-3 hours at room temperature.

ok so can we tell I'm the cook of the family?