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Strawberry Oat Muffins


$ 6.99


2 1/2 cups       All-purpose flour
3/4 cup            Sugar
2 tsp.               Baking powder
1/2 tsp.            Baking soda
1/4 tsp.            Salt
1 large             Egg, lightly beaten
1 cup               Buttermilk
1/2 cup            Canola oil
1 tsp.               Vanilla extract
1 cup               Fresh strawberries, chopped
1 cup               Robert Rothschild Farm Rhubarb Strawberry Preserves



Preheat oven to 375 degrees F. Position rack in center of oven. Grease and flour a muffin pan, or use paper liners. In a large bowl, whisk together the egg, buttermilk, oil and vanilla extract. Gently fold in the strawberries. In another large bowl, combine the flour, sugar, baking powder, baking soda and salt. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. Fill muffin cups 1/4 full and then dollop 1 Tbsp. Rhubarb Strawberry Preserves in muffin cup. Top preserves with batter to 2/3 to 3/4 full. Place in the oven and bake until a toothpick inserted in the center of the muffin comes out clean, about 20 - 25 minutes. Let cool for about 5 - 10 minutes before removing from pan.

Yields: 12 Muffins

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