Strawberry Muffin Goodness

 Whenever I head to the markets I always have to take some tasty morsels with me to ward off "market fatigue". Even if I've had a decent breakfast of porridge and a cup of tea, after 20 minutes of walking around a market I start to channel Bear Grylls, "Ooooh, is that a grasshopper? mmmmm, this little fella is just oozing with good protein!" That's why I really have to take something with me; especially if I'm going with friends!  
 I like muffins that look kinda healthy. Ones that are preferably filled with a fruit of some description. Ones that don't make you feel so guilty about eating them at 7am! I think this recipe kinda covers all those things........brown sugar is good for you, right?

Strawberry Muffins with oats

 Ingredients

 300g plain flour, sifted

1 tablespoon baking powder, sifted

½ teaspoon bicarb soda

Dash of salt

2 eggs, beaten
155g brown sugar
1 cup natural yoghurt
½ cup melted butter (approx. 115g, pre melted weight)
1 teaspoon vanilla extract

From 1 punnet of ripe and sweet strawberries, I used 185g (with stalks still on) Take stalks off and slice.

¼ cup oats or quick oats, toasted (You can do this on a piece of baking paper in your microwave. Set to 850 watts, microwave at 20 second bursts for 1 minute. Make sure they don’t burn. Moving them around after each 20 seconds)

Combine ½ teaspoon each of brown sugar and cinnamon, for dusting

 Method

Pre heat oven to 190C. Spray your 12 hole muffin tin with olive oil spray or pop in cases.

Sift flour, baking powder, bicarb and salt into a large bowl. Set aside.

Beat the eggs in the base of another bowl. Add the brown sugar, yogurt, melted butter and vanilla. Mix together until all well combined.

Add the wet mix to the dry mix and fold together gently using a rubber spatula. Adding half the strawberries and mix through gently.

Fill your 12 hole muffin tin with your mix. On the top of each one, place the remaining strawberries and top with the oats. Sprinkle with the combined brown sugar and cinnamon.

Bake for 15 – 18 minutes. Just check that they spring back to the touch. They should be lightly browned. Leave in the tin for 5 mins then take out and place on a cooling rack. Enjoy! If taking to a picnic, once they are cooled you can pop them in zip lock bags and keep at room temperature.