Strawberry Oat Muffins | RICARDO
These soft, wholesome strawberry oat muffins are packed with fresh strawberries. They’re a freezer-friendly recipe, perfect for the kids’ lunchbox or as an after-school snack.
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Cooking tools:
- Muffin tin
- Cooling rack
- Oven
- Cupcake liner
- Mixing bowl
- Whisk
- Wooden spoon
- Toothpick
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 3/4 cup (75 g) quick-cooking oats, plus more for sprinkling
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (160 g) sugar, plus more for sprinkling
- 1/2 cup (125 ml) plain Greek yogurt
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) vegetable oil
- 2 eggs
- 1 1/2 cups (210 g) fresh strawberries, cut into small dice (see note)
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