There you go. All ready! This is Tabithah:
Cute, no? And it turns out, she can make one fabulous muffin. Here’s what we did!
Er, actually, before I get into what we did… Allow me to tell you where this recipe came from.
My dad loves to encourage us to develop the gifts and desires we have to do things. So, as he’s always done for me and all of my siblings, he brought home a book to encourage her – this pretty pink princess cookbook. She was *SO* excited, and the recipe we’re using today is a modified version of the strawberry muffin recipe in this book. I will post the link to the book, in case you’ve got a little princess in your life who could use some encouragement in the kitchen (it will be at the end of this post.)
Also, random note: My dad is a really cool guy, and he has a blog. So if you’re interested in people who are interested in people, Check Out This Blog.
‘Kay, so back to the muffins! These muffins are moist, delicious, easy to make, and they make the house smell like caramel and fruit… Which is just fantastic.
Here’s how to make them!
Strawberry Oat Muffins
Makes 12 muffins
1 c. flour
3/4 c. rolled oats
1/2 c. brown sugar
2-1/2 tsp. baking powder
Pinch of salt
1/4 tsp. cinnamon
1 c. yogurt
1/4 c. butter, melted
1 tsp. vanilla
2 c. chopped strawberries
6 strawberries, thinly sliced
First, gather up all of the ingredients and measure them into their proper quantities.
You will notice the above picture does not include eggs. That is because the egg wasn’t ready yet.
As is tradition for this blog, we had to give him some personality first…
Preheat the oven to 350 degrees F.
In a large mixing bowl, beat the egg. Add the yogurt and melted butter, and mix thoroughly.
Stir in the vanilla…
And then add the chopped strawberries (saving the sliced ones for the end) and oats.
Stir until just combined, and spoon the batter evenly into 12 muffin cups (either silicone, like we have here, or a muffin tin lined with paper cups).
Decorate the tops of the muffins with strawberry slices.
Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the muffins to rest in the tins for 10 minutes before removing them to wire racks to cool.
Enjoy! Back soon.
–Naomi & Tabithah
Buy the book!