Day 6

Strawberry Oatmeal Muffins Recipe

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Thanks to my mom’s co-worker Sue, who found this recipe, I didn’t even have to go to the grocery store to make it. Both Oatmeal and Strawberries are great ingredients for a muffin. Macerating the strawberries in sugar and balsamic vinaigrette made the strawberries great for baking, which is a good trick for the future.

The muffins tasted awesome but were just a tiny bit under cooked. I still haven’t mastered the art of knowing when something is finished baking. I love cookies and brownies under cooked but definitely am not a fan of a doughy undercooked muffins. Luckily these weren’t too bad.

I find baking a good amount easier than most other cooking, because you sort of rely on the oven to make the dough spread and rise, so presentation is less of a responsibility.

James let me go solo with cooking this recipe (and he’s leaving on Wednesday), which made me feel like I had to be an octopus to get everything done. He did take an awesome picture of this one though!

Simply Recipes Recipe:

Ingredients

  • 1 1/4 cups old fashioned oats
  • 1 cup plain yogurt
  • 1/2 pound strawberries
  • 2 teaspoons granulated white sugar
  • 1 teaspoon balsamic vinegar
  • 2 eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 1/2 teaspoon cinnamon

Directions

1 Mix the oats and plain yogurt together in a large bowl.

2 Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups of chopped strawberries. Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.

3 Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups.

4 Whisk together in a medium bowl the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon.

5 Add the eggs, melted butter, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated.

6 Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.

7 Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in.

8 Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve.

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