Strawberry Oat Muffins

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
Ingredients:
1 Cup Rolled Oats
1 Cup Buttermilk
1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 Egg
1/4 Cup Canola Oil
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1to 1 1/2 Cups Chopped Fresh Strawberries

Directions:

1. Preheat the oven to 375.  Grease or line a muffin tin.
2. In a small bowl, combine the oats and buttermilk, let sit for 5 minutes.
3. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
4. In a large bowl, beat the egg, oil, brown sugar, and vanilla together.  Add in the oat mixture and mix.  
5. Stir in the flour mixture until all incorporate.  Add the chopped strawberries and mix until incorporated.
6. Fill muffin cups 3/4 full.  Bake for 14-16 minutes, or until a toothpick comes out clean.
7. Enjoy for a healthy breakfast or midday snack!

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