Muffin is best when had with a hot black coffee. When it’s #metime. I prefer muffins with a ballooned top, crusty heads and soft moist inside. Quite honestly, this is the muffin, I am having after quite a long time. And what a satisfaction, absolute soul-fuel.
When it comes to strawberries, strawberry yoghurt is kind of most wanted dessert at home. Though, I am equally in favour of strawberry pavlova, cheesecake, pannacotta. But this time, muffins seemed like a perfect fit to the “Healthy Mindful Living” resolution 2019, of mine. Which is, by the way, is written on the first page of my work diary.
I am not gonna give you any false illusion, that these are kind of healthy muffins, just because there are some oats and strawberries in the recipe. Yes, they definitely have fewer calories when compared to any creamy buttery dessert. So enjoy, but don’t overindulge.
There is an option for a healthier version. Use jaggery instead of white sugar. I have tried a muffin batch with jaggery powderTruefarm Foods Organic Jaggery Powder, 500g
There are eggs mentioned in the ingredient list below, you can easily replace them with flax seed.
How: Mix 1 tablespoon ground flax seeds (flax meal) with 3 tablespoons of warm water and whisk with a fork to combine. Now let it sit for 5-10 minutes before adding to the rest of the ingredients. This is equal to one egg.
A complete cooking ingredient substitute list
One thing, that I absolutely dislike about adding fresh fruits to the cake/muffin batter, is that they leak out water when baked. Which make wet patch around the fruit. I have my own way to escape that soggy patch, here is how:
Chop the fruit and smash it using a fork, add sugar to it and let it sit for half an hour. Fruit will leak out all the water, sugar will dissolve. It becomes watery smashed consistency, which is perfect for a cake/muffin batter.
I have also used Ossoro Spanish Strawberry flavour Ossoro Spanish Strawberry, 30 ml
INGREDIENTS
1 cup chopped strawberries
2⁄3 cup of sugar
1⁄3 cup of vegetable oil
2 eggs ( room temperature)
1 cup all-purpose flour
1/2 cup oats
1⁄2 teaspoon baking powder
1⁄8th teaspoon salt
Few drops of Ossoro Spanish Strawberry flavour
Ossoro Spanish Strawberry, 30 ml
For the Crumb Topping:
2 tablespoons Oats
1/2 cup granulated sugar
1/4th cup of flour
6 tablespoons of butter (chilled and cut into tiny pieces)
Few fresh strawberry pieces
Method
In a bowl mash the strawberries using a folk along with sugar and let it sit for half an hour at room temperature.
Preheat the oven at 180* C and line a muffin tray with paper liners.
Into the smashed strawberry watery mix add oil, eggs and mix well.
Now, add in oats, and mix. Sift the flour along with baking powder and salt. Use a rubber spatula to combine all. Add in few drops of Ossoro Spanish Strawberry flavour and mix again. Spoon batter into muffin cups.
For the crumb top: mix all the ingredient well. Smash butter into the mix using a fork. Top each muffin with prepared crumb top and chopped strawberry.
Bake for 15 to 18 minutes or until light golden brown or toothpick poked in centre comes out clean.
Cool on the wire rack and enjoy with your hot coffee.
