Strawberry & Oat Muffins
Recipe: #16189
November 30, 2014
Categories: Oats, Strawberry, Brunch, Picnic, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
"This recipe is from a national supermarket and know it would be o'kay for mum as a treat if I use stevia or other sugar substitute instead of sugar."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (108.5 g)
- Calories 288.2
- Total Fat - 13.6 g
- Saturated Fat - 6.4 g
- Cholesterol - 59.4 mg
- Sodium - 110.8 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 3.7 g
- Sugars - 16.8 g
- Protein - 6.6 g
- Calcium - 61.3 mg
- Iron - 1.4 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C.
Step 2
Line 12 hole muffin tray with paper cases.
Step 3
Slice strawberries and reserve 12 slices for decorating and finely chop remainder.
Step 4
Combine flour, oats, almond meal and sugar together in a large bowl.
Step 5
Whisk eggs, buttermilk, butter and vanilla together in a jug.
Step 6
Add to the flour mixture and stir until just combines and then stir in chopped berries.
Step 7
Divide mixture evenly into bases, fill until two-thirds full and place a reserved strawberry slice in each muffin hole.
Step 8
Bake for 20 to 25 minutes until a skewer inserted into the centres comes out clean and set aside to cool for 5 minutes.
Step 9
TIP - The mixture will make up to 30 mini muffins - great for snacking and alter baking time to 10 to 12 minutes for mini muffins.
Tips
No special items needed.
1 Reviews
You'll Also Love
