1/2 cup Smart Balance or butter
1/2 cup Brown sugar
1/2 teaspoon cinnamon
pinch salt
2/3 cup white whole wheat flour or white or combination
1 cup Smart Balance Original
2/3 cup sugar
2 eggs or 1 egg and 2 eggwhites
1 teaspoon vanilla
3/4 cup milk
1 3/4 cup white whole wheat flour or white or a combination
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh firm strawberries, hulled and roughly chopped
1
Streusel - Set aside the first five ingredients, In a bowl, cream together the Smart Balance or the butter and brown sugar until smooth. Add cinnamon and salt until blended. Add flour and mix with fingers or pastry blender until crumbly.
2
Preheat oven to 375 degrees F. Grease or line muffin tins with paper cupcake liners. I prefer to spray a light coating of spray-purchased spray or canola oil poured into a small spray bottle as always found that when the liner was removed it took some of the muffin with it.
3
In a bowl, cream together butter and sugar until light and smooth, add eggs, vanilla and milk and lightly beat until smooth. In another bowl combine flour, baking powder and salt-I usually use a piece of foil for this step. Add to liquid ingredients and stir just until flour disappears. Gently stir in berries. Spoon into muffin cups and sprinkle tops with streusel. Makes 12

I just love muffins, an I bake them often.  In one of the large pull out trays in my refrigerator freezer you will always find a readily supply an a variety of homemade muffins made with healthy ingredients.  I will admit, I do indulge quite often for breakfast an as a  afternoon snack, but I enjoy sharing with my family and my non-baking friends, many of which our my tasters for my recipes.

A few years ago I called my friend to tell her I was bringing her some muffins, her grandson answered the phone.  I asked him to relay the message to his grandma and he yelled "grandma, it's the Muffin Lady."  I have been called that name ever since.