Skip to main content

Strawberry Oatmeal Muffins

I have a love/hate relationship with muffins. I do love them but sometimes hate them. They can be so dry and boring. I generally won't eat them out because they are such a crap shoot. These looked interesting because you macerate the strawberries - although I was worried they might be too wet. Strawberries are like little mini sponges. They also had yogurt to add moisture. I decided to give them a try and was pretty pleased with the results.

Strawberry Oatmeal Muffins (Adapted from TakeAMegaBite)

1 1/4 c oats (I used old-fashioned)
1 c greek yogurt
3 T buttermilk
1 1/2 strawberries, chopped
2 t sugar
1T balsamic vinegar
1 c flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
2 eggs
1/2 stick butter, melted
1/2 c brown sugar
1t vanilla

Mix oats, yogurt, and buttermilk together and set aside. Toss strawberries with 2t of sugar and balsamic vinegar. Set aside. Whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Add the eggs to the oat mixture. Next, add the butter, brown sugar, and vanilla. Stir until incorporated. Stir in flour mixture until just blended - do not over stir. Gently fold in strawberries (including the liquid). Spoon into muffin cups. Bake at 400 for 15-20 minutes. Cool for 10 minutes and then remove from tins.

I think since I used old-fashioned oats, I had to add more liquid (the buttermilk). If you don't have buttermilk on hand (which I happened to have and was looking to use up), just add additional yogurt. I made mini muffins. The recipe made 36 and then an additional 8 regular sized muffins. These came out quite tasty and moist.

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …