Strawberry-almond muffins
4
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Easy
Finely milled whole wheat pastry flour keeps these lightly sweetened muffins light and fluffy instead of dense while stirring leftover cooked strawberry oats into the batter gives it extra texture and flavour. Nutty almond flavour comes from using both extract and sliced almonds to top each muffin. Once cooled, tightly wrap these muffins in plastic and freeze for up to 1 month.
Ingredients
Whole wheat pastry flour
1½ cup(s)
Sugar
¼ cup(s)
Baking powder
1 tbsp(s)
Table salt
¼ tsp(s)
Strawberry Slow Cooker Steel-Cut Oats
1⅓ cup(s), Recipe at left
1% low-fat buttermilk
1 cup(s)
Almond extract
¾ tsp(s)
Egg
1 large, lightly beaten
Sliced almonds
¼ cup(s)
