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Studded with strawberries, these muffins are not too sweet, but just sweet enough to stave off a craving. With hints of almond and corn, and loaded with protein, they make a perfect snack during the day, or an easy breakfast on the go.
Preheat your oven to 350 ºF and line 8 standard sized muffin cups with paper liners. Spray lightly with oil.
In a large bowl, combine all the ingredients up to the strawberries. Using a whisk, mix vigorously until a fluffy batter forms. Fold in the chopped strawberries.
Drop evenly among 8 muffin cups and bake on middle rack of the oven for 25 minutes, or until golden brown on edges.
Let muffins cool completely before eating.
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