Strawberry Oat Muffins

INGREDIENTS (Makes 12 medium or 30 mini-muffins)
1 punnet strawberries hulled
2 cups self – raising flour (can use wholemeal SR flour)
½ cup rolled oats
½ cup almond meal
2/3 cup caster sugar
2 eggs
1 cup buttermilk (substitute with plain Greek yoghurt)
125g butter, melted
1 tsp vanilla extract

METHOD
Preheat oven to 200˚C or 180˚C fan-forced. Spray a 12 hole muffin tin.
Dice strawberries leaving 12 slices for decorating.
In a large bowl combine flour, oats, almond meal, and sugar. 
Whisk eggs, buttermilk, butter and vanilla together in a jug. Add wet mixture to dry ingredients. Combine. Mix in diced berries.
Spoon into muffin pan. Place a slice of strawberry on top of each muffin.
Bake for 20 minutes.

TIP
Mini-muffins Bake for 10-12 minutes.

Fresh out of the oven my for children’s afternoon tea. The one thing I love about living in Australia is that we can buy yummy strawberries all year round. I am a sucker for a great muffin and these muffins do not disappoint.

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