What’s pinker than starting a Spring day with tender strawberry muffins ?
The recipe is the same as the zesty oat muffins. Replace the fillings with a cup of diced strawberries, fresh or frozen.
Juice of strawberries has escaped when the top popped up, so they look like small volcanoes. Let the muffins cool.
Sprinkle cinnamon sugar on top. And go to bed, they’ll be ready when you get up…
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Hi! I’m interested in these strawberry muffins. So to make sure I understand, the only thing you changed from the other linked recipe was the filling? How do you bake, as in what temp and how long? Thanks.
Yes, the strawberries are the only variation. For baking, my oven has a heat sensor so I don’t know exactly. That also depends on ovens. It starts in a cold oven, and cooks 40 minutes. I’d try a temperature of 150 C (300 F) and check with a toothpick.
Reblogged this on GOURMANDE in OSAKA.