Hubby has this little habit of making suggestions. Usually, his suggestions involve things that I should bake. (This is clearly a strategy on his part – he knows he’ll get the baked goods when I pull them out.) This past weekend, my mom, aunt and friend were visiting, and hubby suggested me right into baking muffins for them before they woke up on Sunday morning. (I’m an early riser.) I thought first of making a batch of banana muffins, but I had a beautiful box of strawberries in my fridge, and the end of a bag of sliced almonds, and strawberry almond muffins were born. They were the perfect fuel for a day of walking the monuments on my girls’ weekend, but I’m sure they’d be perfect for lazier mornings too. These muffins are officially in the rotation.
Strawberry Almond Muffins
1 cup rolled oats
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup milk
3/4 cup applesauce
2 teaspoons almond extract
1 1/2 cups large-diced strawberries*
1/2 cup sliced almonds
- Preheat oven to 375 degrees Fahrenheit.
- Prepare a muffin tin with 12 wells (line with paper liners or spray with baking spray such as Baker’s Joy or Pam for Baking).
- In large bowl, whisk together oats, flours, sugar, baking soda, baking powder and salt.
- Add milk, eggs, applesauce and almond extract and stir to combine well, but do not over-stir.
- Fold in strawberries and almonds, just until combined.
- Spoon into muffin wells and bake for 25 minutes, until a toothpick inserted in the middle comes out clean. Serve warm.
*I used fresh strawberries. To substitute frozen, just thaw and drain the strawberries so they are as dry as possible. They will almost certainly still be wetter than fresh berries, so do use fresh if you can. This winter, when fresh strawberries aren’t available, I’ll see about trying out the recipe with frozen berries and let you know if I have any tips.
Yield: 12 large muffins.
Source: Covered In Flour