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Photo of Strawberry-almond muffins by WW

Strawberry-almond muffins

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Moderate
Stirring left over cooked strawberry oats into the batter and topping with almonds gives these fluffy muffins extra texture and flavour.

Ingredients

Plain wholemeal flour

1½ cup(s), (225g)

Caster sugar

¼ cup(s), (55g)

Baking powder

3 tsp

Slow-cooker strawberry steel-cut oats (WW recipe)

1⅓ cup(s), (345g)

Buttermilk

1 cup(s), (250ml)

Almond extract

¾ tsp

Egg(s)

1 medium, lightly beaten

Flaked almonds

¼ cup(s), or sliced, (20g)

Instructions

  1. Preheat oven to 180°C. Gently whisk flour, sugar and baking powder in a large bowl. Whisk strawberry oats, buttermilk, almond extract and egg in a medium bowl. Add oat mixture to flour mixture and stir until just combined. Place 12 WW silicone muffin moulds on a baking tray. Divide the batter evenly among moulds. Sprinkle with almonds.
  2. Bake for 20 minutes or until a skewer inserted into the centre of the muffins comes out clean. Stand muffins in the moulds for 10 minutes, then remove and transfer to a wire rack to cool.

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