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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