strawberry oat muffins

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Filed Under:quick, breakfast, fruit, bread,

Servs: 12  Prep: 20m  Cook: 20m  

"A delight to munch on with that morning coffee!"

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   1 teaspoon vanilla
  •   3/4 cup brown sugar
  •   1/4 cup vegetable oil
  •   1/2 teaspoon baking soda
  •   1 cup chopped fresh strawberries
  •   1 cup rolled oats
  •   1 cup buttermilk
  •   1 teaspoon salt
  •   1 teaspoon baking powder
  •   1 egg
  •   1 cup all-purpose flour

Instructions

    1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
    2. In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
    3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

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A prominent department store used to sell these in their bakery case. These are big muffins loaded with blueberries. They are nice and sweet. All I can say about them is to try them--they are great. I like to use our Maine blueberries as there is a lot of flavor, but any wild blueberry will be fine.
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"These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say."
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"These are moist muffins with a hint of orange flavoring in it. I received this recipe from my great aunt at the time I was married."
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"'THESE LUSCIOUS oven treats are sweet and flavorful because they are made with lots of strawberry jam. They have a feathery texture despite all the jam, and are very good when served either hot or cold. My 8-year-old brother was especially fond of these muffins, and often, when we said goodbye, Aunt Edith would thoughtfully present him with a brow...
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