Super Strawberry Muffins
Yield: 12 muffins
Ingredients:
- ⅓ cup vegetable oil
- ½ cup brown sugar, lightly packed
- 1 cup strawberry or plain applesauce (no added sugar)
- 1 egg
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped fresh strawberries, gently rubbed under cold running water
- 1 cup quick-cooking oatmeal
Directions:
- Wash hands with soap and water.
- Preheat oven to 350°F. Line a muffin pan with 12 baking cups or spray with nonstick cooking spray.
- Break egg into a medium bowl. Wash hands with soap and water after cracking raw egg. Add oil, brown sugar, and applesauce. Mix well.
- In a separate medium bowl, combine flour, baking powder, baking soda, and salt, if desired. Add liquid ingredients to dry ingredients and mix until moistened.
- Carefully blend in strawberries and oatmeal.
- Divide the mixture into 12 muffin cups. Sprinkle with additional oatmeal if desired.
- Bake for about 20 minutes, until golden brown or until a toothpick inserted near the center comes out clean.
- Remove from oven and cool.
- Store muffins in an airtight container at room temperature for two to three days or freeze for up to three months.
Notes:
- Other fresh or frozen fruit could also be used such as blueberries, raspberries, peaches, etc. Tossing the fruit with a little bit of flour before adding to batter can help prevent the fruit from sinking to the bottom of the muffins.
- A sprinkle of old-fashioned oats before baking adds a quick, eye-appealing touch to the muffins. A light dusting of cinnamon and sugar could also be used.
Nutrition Information:
