I love summers in California for the fresh fruit. Strawberries are less then $1 per case so my refrigerator is stocked full! I also had buttermilk I needed to use to soon, so I went on a hunt for recipes with both these ingredients. I found this recipe and decided to give it a try. The first batch of muffins I made without liners and that was a mistake. They were ok but for sharing with my co-workers, the liners work better. I really liked the muffins because they are almost tangy from the buttermilk. Its not too sweet, and the strawberries bring nice flavor. I think this muffin would be good with any berry too, so if you don't have strawberries, try blueberries or raspberries. I also love muffins with a topping, so I made a crumble with some oats and brown sugar that I sprinkled on top of some, but those all got eaten, sorry for no photos. I didn't have time before work to take better pictures so I snapped this terrible photo with my iPhone. Overall this is a great healthy breakfast or snack!!
Strawberry Oat Muffins - Adapted from Allrecipes.com
Yield - 18 Muffins
1 Cup Rolled Oats
1 Cup Buttermilk
1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
1/4 Cup Canola Oil
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1to 1 1/2 Cups Chopped Fresh Strawberries
- Preheat the oven to 375. Grease or line a muffin tin.
- In a small bowl, combine the oats and buttermilk, let sit for 5 minutes.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the egg, oil, brown sugar, and vanilla together. Add in the oat mixture and mix.
- Stir in the flour mixture until all incorporate. Add the chopped strawberries and mix until incorporated.
- Fill muffin cups 3/4 full. Bake for 14-16 minutes, or until a toothpick comes out clean.
- Enjoy for a healthy breakfast or midday snack!