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Strawberry Blonde Oatmeal Muffins

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Recipe by:

These cute and colorful muffins are packed with juicy, sweet strawberries and tender oats. A sprinkle of sugar on top lends for the perfect golden brown crunch. Perfect for breakfast on the go, or a midday snack!

Strawberry Blonde Oatmeal Muffins

Ingredients

1
c
fresh strawberries, chopped
1⁄3
c
+ 1T granulated sugar
1 1⁄4
c
all-purpose flour
1
c
rolled oats
2
t
baking powder
1
t
baking soda
2
t
cinnamon
1⁄2
t
salt
1⁄4
c
vegetable oil
1
t
vanilla extract
1
t
apple cider vinegar
1
egg

Preparation

  1. Preheat oven to 400°F and line a muffin pan with liners.
  2. In a small bowl, combine chopped strawberries and granulated sugar. Mix until strawberries are coated and begin to release their juices. Set Aside.
  3. In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Whisk until thoroughly combined.
  4. Combine oil, vanilla extract, LACTAID® 2% Milk, apple cider vinegar and egg in a bowl and mix until thoroughly combined. Set aside.
  5. Make a well in the center of the flour mixture and add strawberries. Mix until strawberries are thoroughly coated with flour.
  6. Add milk and oil mixture to flour and strawberries, and mix with a wooden spoon until just combined. Be careful not to overmix.
  7. Spoon the batter into the muffin tins and sprinkle the tops with sugar.
  8. Bake for 15-17 minutes until the tops begin to turn golden brown. Remove from the oven and allow to cool completely before eating.
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