Scrumpdilly Strawberry Muffins

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.)