Strawberries are in season
....and always a daily request in lunchboxes and snacks. When you find the random box of them in the back of the fridge (oops) well it is the perfect time for strawberry muffins ofcourse! A little experimenting created this little wonder, perfect for a low sugar, high fibre, high calcium snack.
If you don't like a super sweet muffin, give these a try. Perfect for littlies taste buds, who don't need the sweetness us oldies can need with our higher thresholds for "sweet".
This recipe made 16 muffins.
Ingredients/Tools
- 1 + 1/2 cups of white plain flour
- 3/4 cup whole rolled oats
- 1/3 cup sugar - white/caster or regular
- 1 tsp baking powder
- 1 good pinch bi carb of soda
- 1 egg
- 1 tsp vanilla essence
- 3 tablespoons melted butter
- 2 cups Greek Yoghurt
- 1 cup chopped fresh strawberries
- 2-4 tablespoons milk to create cake mix consistency (flour variances can make too stiff)
- Muffin tray, greased with butter or you can use muffin liners
- Oven - preheated 180 degree's C.
Method
- Preheat oven to 180 + grease muffin tin.
- Mix all the dry ingredients together (flour, oats, sugar, baking powder, bi carb).
- In a separate bowl, mix egg, yoghurt, vanilla, melted butter and then slowly mix this through the dry ingredients.
- If the mix is quite hard, add milk to get to a more wet/cake mix consistency.
- Fold through strawberries, then fill muffin tins until just under the top.
- Bake for 25-30minutes until slightly brown on the top.
- Let sit in the tin for 5-10 minutes, then remove and enjoy!