Strawberry Muffins
Print recipe| Serves | 24 muffins |
| Inspiration | Canadian Living |
Ingredients
- 2 Cups all purpose flour
- 1 1/2 Cups rolled oats
- 1 Tsp ground cinnamon
- 1 Tsp salt
- 1 Tsp baking soda
- 1/2 Tsp baking powder
- 3 Large eggs
- 1 cup white sugar
- 1 cup vegetable oil
- 1 Tsp vanilla extract
- 2 Cups crushed strawberries (about 4 cups of whole berries)
Directions
| Mix together flour, oats, cinnamon, salt, baking soda and baking powder; set aside. | |
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Slice the strawberries into a 4 cup measure. When it is about half full, crush the berries with a potato masher or your clean hands. Continue to add berries and crush a layer at a time, until you have reached 2 cups of crushed berries.  | |
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In large bowl, beat together eggs, sugar, oil and vanilla. Stir in dry ingredients just until mixed. Add strawberries and stir to combine completely.  | |
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Fill muffin cups that have been greased or filled with paper or silicon liners, three-quarters full.  | |
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Bake in 375 deg F oven for about 25 minutes or until tops are browned and firm to the touch and cake tester inserted in the centre comes out clean. These muffins freeze well.  | |