WHOLE-WHEAT STRAWBERRY MUFFINS

1 1/2 cups unsweetened applesauce

1 cup granulated sugar

1/2 cup canola oil

3 cups white whole-wheat flour

2 1/4 tsp baking soda

3/4 tsp salt

2 cups chopped strawberries

Preheat oven to 350 degrees.

Line 18 muffin cups with paper liners.

Whisk applesauce, sugar and oil in a large bowl. Add flour, baking soda and salt, whisking until combined. Gently fold in the strawberries. Divide the batter evenly among the muffin cups.

Bake at 350 degrees until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean (22 to 28 minutes). 

Allow to cool 5 minutes in the pan then remove from the pan to a wire rack to cool completely.

Yield: 18 servings

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