Jul 11 2012

Strawberry Shortcake Muffins

Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan). Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. Divide the batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. Dashing Dish
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2 1/2 cup Oats (old fashioned kind, not quick cooking)
1 cup Plain non-fat greek yogurt
2 Eggs
3/4 cup Sweetener of choice, (that measures the same as sugar) or 1/4 cup baking stevia sweetener (or 12-15 packets of stevia)  
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1 1/2 cup Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
Optional 1 tsp lemon juice
Note* The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!