(or what to do with extra strawberries and toddlers)
My in-laws visited last weekend. They live about an hour away and travel a lot so it’s not too often that we get to see them. As always they arrived bearing a generous amount of groceries for us. We don’t have a car and they like to help us out by bringing some things that would be cumbersome for us to cart home. It’s very nice of them, but sometimes I feel overwhelmed at the amount of food coming into my tiny kitchen and I’m at a loss for where it should go and how we’re going to eat it before it spoils.
In this week’s haul were four pounds of organic strawberries. My mother-in-law said they got a really good deal on them and we sure appreciated them. Strawberries in late February are a real treat for us. And, although I try to buy organic it’s cost prohibitive a lot of the year so we often go without. The strawberries were pretty ripe and had about 48 good hours left. Those hours have passed and we still had 2.5 lbs left. So, I turned to the internet and found some good healthy strawberry muffin recipes. I patched a few together (namely this one and this one) to make these whole-grain beauties sweetened with maple syrup instead of white sugar.
And because I was feeling extra courageous I decided to bake them with my kids. My son has been asking to cook with me for awhile lately. I’ve been putting him off because it’s just so hard to cook with littles. But I took the time and premeasured and prepped almost all the ingredients, so it was (mostly) a success. Baby girl dumped about half the bowl with the baking soda and baking powder on the floor, so I had to guess how much I needed to add back in. In the end they tasted pretty good.
Whole Wheat Strawberry Oat Muffins
100% whole grain muffins sweetened with maple syrup
Amount Per Serving
Calories from Fat 42
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 21g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- ½ cup rolled oats
- 1 ½ cup white whole wheat flour (I use King Arthur’s)
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Zest of one lemon
- 1/3 cup maple syrup
- 3 tablespoons coconut oil
- 1 egg
- 1 cup yogurt
- 1 cup diced fresh strawberries
- Preheat the oven to 375 degrees Fahrenheit. Grease or line a 12-cup muffin tin.
- Whisk the dry ingredients in a medium bowl.
- In a separate bowl beat together the remaining ingredients except the strawberries. Pour the wet ingredients into the dry and stir until just combined. Do not over mix. Fold in the strawberries.
- Fill the muffin cups to ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
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