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 Baked goods - Cakes, biscuits and bread
Diet Vegetarian
Keyword 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.
This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.