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Place the dried strawberries into the water to moisten and set aside. Beat 1/4 cup coconut oil, egg, skim milk and vanilla in medium size bowl. Sift in flour, fructose, baking soda and salt and mix until moist. Take the strawberries and fold into the mixture. Grease a 12 muffin baking pan with 2 tablespoons coconut oil (or use paper cupcake holders). Fill each holder 1/2 to 3/4 full of batter. Bake at 400° F for 22 minutes or until the tops are golden brown.
Makes 12 muffins. Serving size 1 muffin.
Calories 154, Fat 5 grams, Protein 3 grams, Sodium 165 mg, Carbohydrates 23 grams, Fiber 1 gram
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