Strawberry mini muffins | Heart and Stroke Foundation

Ingredients

• 1⅓ cups (325 mL) diced fresh strawberries
• 1 cup (250 mL) all purpose flour
• ⅔ cup (150 mL) natural wheat bran
• 1 tsp (5 mL) baking powder
• ½ tsp (2 mL) ground ginger
• ¼ tsp (1 mL) baking soda
• ¼ cup (50 mL) soft non-hydrogenated margarine
• ¼ cup (50 mL) brown sugar
• 1 egg
• 1 tsp (5 mL) vanilla
• ½ cup (125 mL) plain, low-fat yogurt
• 6 small strawberries, sliced (optional)