Strawberry Oat Muffins

    Strawberry Oat Muffins

    (144)
    27saves
    45min


    115 people made this

    About this recipe: These are easy to make and a nice change with bits of fresh strawberry inside. A delicious weekend treat!

    Ingredients
    Serves: 12 

    • 125g plain flour
    • 80g porridge oats
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 egg, beaten
    • 120ml milk
    • 60ml light olive oil
    • 100g caster sugar
    • 180g fresh strawberries, chopped

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 220 C / Gas 7. Grease or line a 12 hole muffin tray.
    2. In a large bowl, mix flour, oats, baking powder, bicarbonate of soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into flour and porridge oat mixture just until moist. Spoon into prepared muffin tray.
    3. Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the centre of a muffin comes out clean.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (144)

    Reviews in English (143)

    by
    0

    Tasted great, my strawberries had started to go very soft so I was looking for a recipe to use them up and I am so glad I picked this one! I will be making these regularly as a breakfast / mid morning snack for my children. Thanks for sharing x  -  23 Nov 2015

    pieppiep
    0

    Strawberry and cinnamon are two things I wouldn't normally eat together, but these muffins were quite nice. A lot depends on the strawberries - mines weren't as good as they could have been - but I think I'll maybe try this recipe again.  -  08 Oct 2012

    by
    91

    So I read through all other reviews and made the following changes to the recipe: substitute stawberry yogurt for the oil, up the cinnamon to 1 tsp, add some chopped walnuts (they make a huge difference!), and make sure to cut the strawberries really small, so the muffins don't turn to mush. They turned out really well and I'm enjoying them for breakfasts in the morning. I found they stuck to the muffin cups when they were hot, but once they cooled I had no problem. They also froze pretty well. A keeper for sure!  -  19 Mar 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate