Strawberry Oatmeal Muffins
Ingredients
- 1 1/4 cups old-fashioned oats
- 1 cup plain yogurt
- 1/2 pound strawberries
- 2 teaspoons white sugar
- 1 teaspoon balsamic vinegar
- 2 large eggs
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- in a large bowl.
- Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups chopped strawberries. Place in a small bowl.,Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.
- Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups.
- Stir until just incorporated.
- Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.
- including any of the sugary vinegary liquid the strawberries have been sitting in.
- at 400°F until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean.,Let cool for a couple minutes in the muffin tin before removing to serve.
Source
Original recipe: View Original