Strawberry Oat Muffin

Note/Suggestions: This recipe makes 12 muffins, it can be doubled. Use a muffin liner in the muffin tin to makes these more portable.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 egg, beaten
  • ½ cup 2% milk
  • ¼ cup vegetable oil or canola oil
  • ½ cup light brown sugar
  • ½ pint (1 cup) chopped fresh strawberries

Directions:

  1. Preheat oven to 425 degrees F Prepare muffin tins with liner 12 muffin cups.
  2. In a large bowl, mix together flour, oats, baking powder, baking soda, cinnamon and salt using a whisk to aerate. In a separate bowl, whisk together egg, milk, oil and sugar until sugar is dissolved. Gently mix in strawberries.
  3. Add the dry ingredients to the strawberry mixture and mix gently until the batter is moist throughout.
  4. Using an ice cream scoop, fill each of the 12 muffin tins evenly and bake for 20 minutes or until the muffin is springy on top. I tooth pick inserted into the top of a couple of  muffinsshould come out clean when the muffin is done.
Tip:  Let cool for a few minutes in the tins, then remove and let them cool completely before you put them in a lunch box. These will keep for a few days refrigerated or up to one month in the freezer.