Saturday, July 17, 2010

Strawberry oatmeal muffins

1cup all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, beaten
 1/2 cup milk
1/4 cup yogurt
1tsp vanilla
1/2 cup sugar
1 cup strawberries (chopped)


Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.

Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
The whole recipe made 12 regular size muffins and then 12 mini muffins.  I calculated the point value to be 28 points for the whole recipe, but I used whole milk so if you use fat-free it would be a bit less.  Overall, it wasn't too bad, but needs a tad more flavor.  I think I will add more cinnamon and use brown sugar instead of white.  Another variation is to use whole wheat flour instead of white.  I think I will also add some almond extract as well.  My muffins were a little mushy.  I don't think I cooked them long enough and when I cut my strawberries they were till frozen so that added a little more moisture.  Next time I'll make sure they are thawed all the way.  Also, I think they taste better as mini-muffins, rather than big ones.   But this is a nice healthy breakfast =)

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