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Strawberry oatmeal muffins Recipe

   
 

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     Strawberry oatmeal muffins

Category   Breakfast - Brunch
Sub Category   None

Ingredients
2 1/2 cups of real oats
2 eggs
3/4 cup sugar
1 cup or 1 container of low-fat yogurt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract (optional)
1/2 tsp lemon juice (optional)
1 1/2 cups fresh, cut up strawberries
 

Instructions
Blend the oatmeal to a fine powder in a food processor, blender or mini-chopper and empty into a large mixing bowl.
Add the eggs, sugar, yogurt, powder, soda, optional vanilla and lemon and mix well with a spoon.
Reserve 1/2 cup of the strawberries. Blend the remaining one cup in a food processor, blender or mini-chopper until it’s a chunky, but liquid consistency.
Fold into the batter gently so that the strawberries are swirled through, but the batter is not pink (this was a personal preference – I’m sure they would still be delicious if you blended it well). Lightly grease 12 muffin tins with cooking spray (do NOT use muffin liners – the batter is quite dense and the liners will not hold up). Fill the muffin tins with batter – they will be filled to almost the top. Top the muffins with a few pieces of the remaining chopped strawberries. Bake at 400 degrees for 18-22 minutes (mine were done after 18).
Serving Suggestions
250 calories


Originally Submitted
7/10/2013





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