After making Fresh Strawberry Cupcakes for Jen's birthday party on Sunday, I found myself with a lot of leftover strawberries. I decided to make these Strawberry Oatmeal muffins from a recipe that I found online, with a few modifications. They turned out very well - moist, not too sweet, and full of berries. This was great way to use extra stawberries, and buttermilk, too. I like my oatmeal very thick and rough, so I used Bob's Red Mill Thick Rolled Oats, which added nice texture and flavor. I doubled the recipe and it made close to 36 muffins.
Strawberry Oat Muffins
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- dash of cinnamon, dash of nutmeg
- 1 egg
- 1/4 c. vegetable oil
- 3/4 c. brown sugar
- 1 t. vanilla
- 1 cup chopped fresh strawberries
- zest and juice from 1/2 lemon
- In a small bowl, combine oats and buttermilk. Let stand for 5 min.
- In another small bowl, combine the chopped strawberries with the lemon zest and juice.
- In a medium bowl, combine dry ingredients (flour through nutmeg). Set aside.
- In a large bowl, beat together the egg, oil, brown sugar, and vanilla.
- Blend in the oat mixture
- Stir in to flour mixture, just until moistened.
- Fold in the strawberries/lemon mixture.
- Fill muffin cups 2/3 to 3/4 full.
- Bake for 15-20 min, or until a toothpick inserted into the center comes out clean.
