Strawberry-almond muffins
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Stirring leftover cooked strawberry oats into the batter and topping with almonds gives these fluffy muffins extra texture and flavour. Search 'Slow-cooker strawberry steel-cut oats' for the full recipe.
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. Line a 12-hole ⅓ cup (80 ml) capacity muffin tray with paper cases. Or place 12 silicone muffin moulds on a baking tray.
2
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. Divide the batter evenly among moulds. Sprinkle with almonds.
3
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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