Strawberry Oat Muffins

A five plus star recipe, brought to us by our very own Chef #5. Could not wait to let her post it because it is that delicious. I can't stop making it. It was originally a Blueberry Oat recipe, but she was genius enough to throw some ripe strawberries diced up instead. She also was the one to half and half on the wheat/white flour ratio. It has become a Sorensen classic.


photo from allrecipes.com

Makes 12 • prep time: 25 minutes • total time: 45 min + cooling
From the Kitchen of: Bekah, via allrecipes.com

½ cup quick cooking oats
½ cup orange juice
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup white sugar
1 ¼ tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup vegetable oil (or ¼ c. oil, ¼ c. applesauce)
1 egg, beaten
1 cup fresh strawberries, chopped (or whole blueberries)

Top With:
2 tsp sugar
¼ tsp. cinnamon

1. Preheat oven to 400. Lightly grease a 12 cup muffin tin. IN a small bowl, mix the oats and orange juice together. Set aside.

2. In a medium bowl, mix flour, ½ cup sugar, baking powder, salt and baking soda. Thoroughtly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.

3. Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.

4.Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.