Strawberry Oats Muffins (Preparation Time: 45 minutes; Makes: 12)


Guest Blogger: Tanu Anand

  I am not much of a sweets person. In fact most of my experiments in the kitchen are savouries and condiments. But when I come across those moments when the husband goes “I want something sweet” *whine tone*, I don’t want to buy something awfully sugar-laden and high on calories for the boy. (I am a fitness-Hitler at home) And then a cake is too big a treat and cookies are too tiny a treat, that is when Muffins come in to the picture. Muffins are the kind of dish that can be slotted in the “a-lil-bit-of-this-and-that” category of cooking. Easy to make and they come with so many varieties. 

I went to the market the other day and found a seller by the streets giving away 2 baskets of extremely large gorgeous juicy strawberries for only £1 and I could totally feel this magnetic pull asking me to buy them ASAP.

Armed with delicious strawberries, I walked in to my kitchen to whip up a batch of Strawberry oats muffin. Oats – because they add a healthy dose in to a sugary treat. And Brown Sugar – because that is definitely healthier than the refined white sugar. I also mixed the flour, adding whole-wheat flour to the recipe, just to make it healthier (again!)

So here you go, a batch of Muffins that you can devour guilt-free! 


Ingredients
  • 1 ½ cup strawberries, chopped
  • ½ cup rolled oats 
  • 1 cup buttermilk 
  • 1/3 cup brown sugar 
  • 1 cup all purpose flour 
  • ½ cup whole wheat flour 
  • 2 tsp baking powder 
  • ½ tsp baking soda 
  • ½ tsp cinnamon powder 
  • ½ tsp salt 
  • ¼ cup vegetable oil 
  • 1 large egg 
  • 1 tsp vanilla extract

 Steps
  • Preheat oven to 200 deg C (400 deg F)

  • Line a standard, 12-cup muffin tin with paper liners or grease it with oil

  • Toss together strawberries and brown sugar; lightly mash the berries with a potato masher and set aside

  • Mix oats with the buttermilk and set aside

  • In a large bowl, combine flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt; set aside

  • In a medium bowl, beat together the egg, oil and vanilla

  • Blend in the oats mix in the above bowl

  • Make a well in the centre of the flour mixture and pour in the egg, oil, brown sugar, vanilla and oats mix; add the berry mixture (with juice)

  • Fold it all in to combine

  • Using a large spoon, divide the batter among the muffin cups; sprinkle the tops with remaining sugar

  • Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean

  • Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely

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