Strawberry Shortcake Muffins

 

I found this recipe on Dashing Dish and adapted it to fit the ingredients I had on hand. I will be making a double batch next time because the kids ate them all within 4 hours of making them!  As you can see, Little Miss gave this a thumbs up!

Ingredients:

2 1/2 cups Old Fashion Oats (Not Quick Cooking)

1 cup plain yogurt (I used Yoplait Original French Vanilla)

2 eggs

1/2 c. sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 cups strawberries, diced, and patted dry + 1/2 cup strawberries, diced & patted dry for topping on muffins

1 tsp. lemon juice (optional, I did used a 1/2 tsp because I wasn’t sure if it’d be overpowering…it wasn’t!)

Directions:

1. Preheat oven to 400º.  Line 12 muffin tins with foil-lined cupcake liners or use a silicone muffin pan.  I sprayed my foil liners with a light coating of cooking spray in order to prevent sticking.
2. Place all of the ingredients EXCEPT the strawberries into a blender and blend until oats are smooth.  Pour mixture into a medium sized bowl and add 1 1/2 cups of the diced strawberries.  Mix together.
3. Divide batter into the cupcake liners (when I made this it ended up making 15 muffins) and after filling liners about half full, add remaining 1/2 cup of strawberries to the top of the batter.  
4. Bake for 20-25 minutes until toothpick comes out clean.