On Independence Day, many of my fellow American’s celebrate their freedom from monarchy and diet by eating whatever they want- things like burgers, mayo-laden slaws and campfire friendly desserts. I’ll be toasting the good ole U S of A with a beer (or 2), a hot dog (or 2) and the obligatory peanuts and cracker jacks at tonight’s Angels game so it was important to get a the day off to a healthy start.
These Strawberry Muffins are healthy, delicious, and patriotic colored. The were also a wonderful way to use up the last of my gaviota strawberries from Harry’s Berrys. If you live in Southern California you must pick up a basket of these little gems at your farmers market. Lower in acid and sweeter than your average berry, they are worth the slightly heftier price.
Have a delicious 4th of July!
adapted from here
2 1/2 cups of oats (old fashioned preferred but only had quick oats which worked fine)
1 cup plain greek yogurt
3/4 cup brown sugar
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups diced strawberries
Preheat oven to 400. Lightly grease muffin tin with baking spray.
Mix all ingredients except strawberries in a blender until smooth. Pour into a bowl and fold in 1 cup of the berries. Fill muffin tins 3/4 full and top with remaining berries. Bake for approx 20 minutes or until golden brown and a toothpick comes out clean.