Strawberry & Oat Muffins
When strawberries come into season there are always so many ripening at once I am always looking for ways to use them up. Growing organically often means the fruit doesn’t always look perfect although it is still edible. This is a great way to use the ‘duds’. Cut off the imperfections, chop up the fruit and make these delicious muffins.
Because they are a moist muffin they freeze well. Defrost at room temperature, which will take about 30 minutes.
Strawberry & Oat Muffins
This is a lovely, moist muffin thanks to the fresh strawberry chunks. The oats dissolve and you wouldn't even know they were there - definitely no yukky soft oat texture!
Prepare the muffins in the order given. The oats and strawberries will soften while you prepare the rest of the ingredients.
The secret to a good muffin is to just combine the mixture and not over stir it, and then put them into a very hot oven. You will get a soft, fluffy muffin with a crispy topping.
- Course
- Diet
- Keyword
Baked goods - Cakes, biscuits and bread
Vegetarian
Barefoot Life, muffins, oats, strawberries
- Prep Time
10 minutes
- Cook Time
28 minutes
- Servings
12 Muffins
Ingredients
- 1 1/4 cups Rolled oats
- 1 cup Natural, plain yogurt
- 1 1/2 cups Fresh strawberries, roughly chopped
- 2 tsp Sugar
- 1 tsp Balsamic vinegar
- 2 Eggs
- 1/2 cup Brown sugar
- 1/2 cup Melted butter
- 1 tsp Vanilla essence
- 1 Tbsp Baking powder
- 1 cup Plain flour
- 1/2 tsp Salt
- 1/2 tsp Freshly ground black pepper
Instructions
- Preheat the oven at 200C
- Mix the oats and yogurt together in a bowl
- Combine the strawberries, 2 tsp sugar and Balsamic vinegar in another bowl
- Prepare a 12 space muffin tin, either by greasing them, or using muffin papers.
- Whisk the eggs, melted butter, brown sugar and vanilla essence together for 2 minutes until they are a bit fluffy
- Combine the flour, baking powder, salt and black pepper in a bowl
- Add the oat mix, strawberries (and any juice), and egg mixture to the flour and stir gently to mix.
- Spoon the mixture into the muffin tin, dividing equally between the 12 spots
- Place the tray on the middle shelf of the preheated oven
- Bake for 25-30 minutes, or until a skewer comes out clean. (Don't open the oven before 20 minutes or they will collapse)
- Allow to cool for 10 minutes before removing from the tray.
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