Whole wheat pastry flour
Strawberry Slow Cooker Steel-Cut Oats
1⅓ cup(s), Recipe at left
1 large egg(s), lightly beaten
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. In a large bowl, whisk flour, sugar, baking powder, and salt. In a medium bowl, whisk oats, buttermilk, extract, and egg. Add oats mixture to flour mixture and stir until just combined.
- Divide batter evenly among prepared muffin cups; sprinkle almonds evenly over top. Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes.
- Per serving (1 muffin)