Strawberry-almond muffins
4
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 12 • Difficulté: Facile
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.
Ingrédients
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)
Instructions
1
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.
2
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.
3
Per serving (1 muffin)
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