Strawberries from our CSA and this recipe.
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1/4 cup vegetable oil
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 cup chopped fresh strawberries
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
- In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Notes: I don't know if I would make these again. They taste good but don't have the "wow" factor of Katie's strawberry cupcakes. If you do try these, use paper liners as these muffins fell apart pretty easily.
Liz's Rating: 8/10