Strawberry Oat Bran Muffins
Strawberry Oat Bran Muffins
Do you ever get anxiety from having to throw away food? I do. So when I woke up with this idea to make use of soon-to-be-moldy organic strawberries, I was grateful for this recipe!
I had also wanted to use up some Seven Sundays muesli that I didn’t like, but didn’t want to toss. The muesli adds a nice chewyness as well as the odd apple chip and pumpkin seed. I’d totally use muesli again, but you could substitute rolled oats.
As with all things I bake, they are simple and forgiving if you substitute ingredients.
Strawberry Oat Bran Muffins
(Makes 6 jumbo muffins)
INGREDIENTS
1C oat bran
1C muesli (I used Seven Sundays) or oats (thick cut for more chewy)
1/3C whole wheat flour
1C coconut sugar
1.75 tsp baking powder
1 tsp baking soda
1 TBSP vanilla
1 tsp salt
1 egg
1.5 C non dairy milk made into buttermilk by adding 1.5 TBSP acid (lemon juice or vinegar)
5 TBSP melted and cooled butter ( or 1/3 C oil)
1.5C diced fresh strawberries
DIRECTIONS
Preheat oven to 425F.
Mix all dry ingredients (oat bran, muesli, oats, whole wheat flour, coconut sugar, salt, baking powder, baking soda).
In separate smaller bowl, whisk egg with milk, vanilla, and fat (oil or butter).
Add wet ingredients to dry and mix only until incorporated.
Fold in strawberries.
Fill a lined cupcake tin and bake for 6-8 min until tops get puffy.
Reduce to 350 F. Bake 15 min.
P.S.
When I make them again, I might reduce coconut sugar to 3/4C and butter to 3 TBSP.
Enjoy!
Catherine & Satya
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