Sunday, September 22, 2013

Strawberry and Oats Muffins


Baking was my first love when it came to cooking.  Well, after my "throw in everything I could find in the refrigerator" mac n cheese I made when I was about 13.  I swore it was good.  I'm not so sure anymore.

I took a cake decorating class and instantly fell in love.  I would jump at the chance for bake sales where I could show off my new skills.  My only problem was my short attention span, so half the cupcakes looked awesome, while the rest looked like the cupcakes we were used to at elementary school carnival cake walks.  Not bad, just not as special as I had in mind.  I try to be an artist, I just need to choose my battles, and elaborate cake designs are something I'll have to work up to.  I mean if I could make the cakes that Buddy does on "Cake Boss" I'd be stoked, and I think I could hold my own if I could stand decorating for hours on end, but really I'd just end up eating half the icing in the process.

Anyway, my baking has taken a slight turn recently and become a little less eloquent in appearance and a little more explorational in tastes.  Gone are my Funfetti cupcakes with beds of roses piped on top, and in their place are slightly healthier, but just as delicious muffin recipes.  See my other recent creation Healthier Blueberry Sour Cream Muffins.

Soon I will go back to my cupcake creations. I'm thinking an Old Fashion Bourbon Chocolate cupcake sounds pretty good for Fall, but for now, let's ride this healthy kick for as long as we can.

Strawberry and Oats Muffins

Ingredients:

1 1/4 cups of Old Fashioned Oats
1 cup Plain Yogurt
1/2 lb of Strawberries
2 tsp of White Sugar
1 tsp of Balsamic Vinegar
2 Eggs
1/2 cup of Butter
1/2 cup of Brown Sugar (packed)
1 tsp Vanilla Extract
1 cup All Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp of Salt
1/4 tsp of Finely Ground Black Pepper
1/2 tsp of Cinnamon

Directions:

Preheat the oven to 400 degrees. 

Prepare a muffin tin with either cooking spray or paper muffin cups.

In a large bowl, mix the oats and plain yogurt together.  Set aside.

Slice or roughly chop the strawberries.  It should come to about 1 1/2 cups.  Place in a bowl and coat with sugar and balsamic vinegar.

In a medium bowl, combine the flour, baking powder, baking soda, salt, black pepper and cinnamon.

To the yogurt mixture add: eggs, melted butter, brown sugar and vanilla extract.  Do not over mix.

Gently add the flour mixture to the oatmeal.  Batter will be lumpy (still don't over mix!)

Gently fold in the strawberries and the vinegar mixture.

Spoon batter in the muffin tin.  Fill to the top.

Bake for about 18 minutes or until the tops are browned.  A toothpick inserted int he middle should come out cleanly.



Recipe courtesy of: http://www.simplyrecipes.com/recipes/strawberry_oatmeal_muffins/