This is one for the strawberry lovers. These taste amazing and will fill your house with the mouthwatering smell of strawberry shortcake. They are pretty simple to make and contain no flour...that's right these babies are made from oats and yoghurt. I will give you the option of adding sweeteners instead of sugar in the recipe below. I personally prefer sugar as I generally as a rule don't like to use artificial sweeteners, but for those on a diet looking for something low cal the sweeteners work just as well.
2 1/2 cup Oats (old fashioned kind, not quick cooking)
1 cup Plain low fat greek yogurt
1 cup sugar OR
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1 1/2 cup Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
Optional 1 tsp lemon juice
*Note The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!
How to make them
- Preheat oven to 200 c 195 c for fan assist. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan)
- Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with colour and flavour on top of each muffin!)
- Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.