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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 10 |
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My own modified recipe Ingredients:
2 cups flour |
1 cup oats |
1 cup sugar |
1/2 tsp salt |
2 tsp baking powder |
2 tsp baking soda |
1 1/2 cup non-dairy milk |
2/3 cup canola oil |
2 tsp vanilla |
2 cup fresh or frozen strawberries. if they're frozen, defrost first. |
Directions:
1. Preheat oven to 375. Prepare your muffin pan with papers. If you don't have papers, grease the tin.
2. In large bowl add all dry ingredients and mix.
3. To your dry ingredients add the milk, oil and vanilla. Don't over mix the batter; it will look kind of chunky and odd.
4. Add your strawberries and mix just enough to incorporate them.
5. Spoon the batter into muffin papers or greased tins. Fill them flat to the top, not mounded.
6. Bake for 15 to 18 minutes... check before you take them out. When you take them out, let them sit for a good 10 to 15 minutes before you try to remove them from the pan.
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