STRAWBERRY BUTTERMILK OATMEAL MUFFINS
Make and share this Strawberry Buttermilk Oatmeal Muffins recipe from Food.com.
Provided by annh53182
Categories Quick Breads
Time 19m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Combine oatmeal and buttermilk in mixing bowl. Cover and refrigerate for one hour.
- Preheat oven to 400 degrees. Remove oatmeal/buttermilk mixture from refrigerator, and line a standard muffin tin with aluminum muffin liners.
- Combine flour, baking powder, cinnamon, and salt in separate bowl. Whisk together until light in texture.
- Add egg to the oatmeal and buttermilk mixture and whip together until batter develops some volume. Stir in the vanilla, oil and sugar. Add the flour mixture, and fold in until just incorporated. Fold in the strawberries.
- Divide the batter evenly among the 12 muffin tins. Top with a sprinkle of oatmeal and bake in the oven for approximately 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool 10 minutes before serving.
STRAWBERRY-BUTTERMILK MUFFINS
Made with fresh strawberries and buttermilk and topped with toasted almonds, these fresh and light muffins make for a great morning (or afternoon!) treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
- In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
- In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Muffin, TransFat 0 g
STRAWBERRY BUTTERMILK MUFFINS
This is a variation on the blueberry muffin I have posted. Great for when strawberries are fresh and in abundance!
Provided by breezermom
Categories Quick Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.
- Whisk the melted butter, 1 1/4 cups sugar, salt, eggs, vanilla and orange zest together in a bowl. Sift the flour, baking powder, nutmeg, and 1/2 tsp cinnamon over the butter mixture. Stir together.
- Add the berries to the mix and gently fold a few times.
- Add the buttermilk and gently mix together.
- Scoop out the dough into paper lined muffin pans. This will make 6 jumbo muffins or 12 standard sized muffins.
- Combine the remaining 2 tbsp cinnamon with the remaining 1/4 cup sugar and sprinkle on top of the muffins.
- Bake for 20 minutes (for standard sized muffins) or 35 minutes (for jumbo sized muffins.).
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