Strawberry Oatmeal Muffins
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup regular or instant plain oatmeal
- 1cup cake flour
- 1tablespoon baking powder
- 1teaspoon cinnamon
- ⅓cup packed dark brown sugar
- 2tablespoons finely diced crystallized ginger
- ¼cup raisins
- 1½egg whites
- 1cup nonfat milk
- ½cup diced strawberries
Nutritional analysis per serving (12 servings)
119 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 3 grams protein; 112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees
- Step 2
Spray 12-cup regular-size muffin tin with nonstick spray.
- Step 3
Combine oatmeal, flour, baking powder, cinnamon and brown sugar in one bowl.
- Step 4
Mix ginger, raisins, egg whites, milk and strawberries in another bowl and stir this mixture into dry mixture, only enough to blend. Divide batter among 12 cups and bake 15 to 20 minutes until muffins are browned and toothpick inserted in center comes out clean.
- Step 5
Remove from oven and loosen from sides of pan. Cool and serve.
Private Notes
Comments
The batter was much thinner than a normal muffin batter. I would say they are more of an Oatmeal strawberry muffin as the strawberry flavor doesn't stand out much. I only added one egg white and the muffins still baked well. I also used whole milk instead of the low fat milk called for.
I followed the advice of some others and soaked the oats for 30 minutes prior to mixing the rest of the ingredients. I also doubled the strawberries, used whole milk and a sprinkle of ground ginger instead of crystallized. I like the chewy texture, and they're not at all dry!
pandemic baking! I made these using some suggestions from other cooks and some substitutions of necessity : I soaked 1 cup of rolled oats in one cup of whole milk, and I used dried ginger instead of candied because that’s what I had. I used two small eggs because that’s what I had. I doubled the strawberries and used dried cranberries instead of raisins because that’s what I had. Mine rose nicely and have a good crumb and chewiness. What is missing is SALT. These would be better with salt.
Soak oatmeal in milk & eggs. Use 1/3 cup oil or melted butter. Use one whole egg. Add 1-2 teaspoons of vanilla to wet ingredients. Use whole wheat pastry flour or white whole wheat. Use whole or 2% milk. May require up to 1/2 cup extra bc of whole wheat flour. Double or triple strawberries and stir into flour mixture. Consider cutting back on baking powder to 2 tsp. Possibly add extra sugar to compensate for bitterness of whole wheat flour.
@Lulu Abbott Forgot to add 1/2 tsp of salt!
Should have read comments first. This “batter” was like scooping vegetable soup. Used whole milk, doubled the strawberries, added ground ginger, probably should have included the egg yolk. You can see they’re going for a little to no-fat recipe. The result was flavorful but unsatisfying rubbery “muffins”.
These were good but would benefit from a little salt. I would suggest adding a half teaspoon or so of salt to the batter.