I love making mini muffins. They're great to pack in school lunches or as a breakfast on a go, which is happening a lot these days with early morning swim practices.
I had a handful of strawberries that were getting a little too soft so I searched online for some options. I landed on this mini mufffin recipe from the blog Will Cook for Smiles that includes strawberries and oats. The oats make for a nice, dense little muffin that's filling and delicious.
And, while I'm in no mood for a steaming bowl of oats on these hot summer days, the creamy mixture with the buttermilk, oats and strawberries reminded me of a giant bowl of strawberries and cream oatmeal.
Mini Strawberry Oat Muffins
From Will Cook for Smiles
2/3 cups of sugar
1/4 cup of vegetable oil
3/4 cup of buttermilk (You can substitute a mixture of 3/4 cup regular milk and 3/4 tablespoons apple cider vinegar)
1 tsp vanilla
2 cups of oats
1 cup flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 to 7 medium strawberries, finely chopped (I actually used eight)
Preheat your oven to 350. Grease a mini muffin pan. In a bowl, mix together the eggs, sugar, buttermilk, oil and vinegar. Then combine it with the flour, oats, baking powder, baking soda and salt. Mix it all up. Stir in the strawberries. Fill the muffin cups and bake for 14 to 18 minutes (14 minutes was enough for mine). They're done when a toothpick comes out clean.
It made about 20 mini muffins for me.
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