Strawberry Shortcake Muffins
Here's the Dish
I am in LOVE with strawberries…Which is why on my birthday, (when I had the choice to do anything my heart desired), I decided to go strawberry picking!!! Knowing that I would soon have an abundance of fresh strawberries, I knew I had to come up with an amazing recipe that would showcase one of natures finest ‘desserts’! When I whipped up this muffin batter for the first time, I wasn’t sure what to expect, (or even if they would turn out!) I knew I wasn’t going to be disappointed when they began baking and suddenly our whole house smelled like strawberry shortcake! I could barely wait for them to cool before I tried my first bite, and I knew instantly that this recipe was going to be a hit for strawberry lovers like myself everywhere! Enjoy!
Method
THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 30-35 MINUTES.
1
Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2
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. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
3
Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
4
Serve and enjoy!
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