Strawberry Oat Muffins

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I’d take these strawberry biscuits over strawberry shortcake quickly! They’re soft and loaded with new strawberry flavor, with a superbly sweet mash on top.

I like these biscuits more than the normal biscuit, since they’re made with 100% entire grains, including entire wheat flour and antiquated oats. They’re likewise improved with maple syrup, which offers some additional flavor that supplements the strawberries and oats.

Sprinkle several tablespoons of oats over the biscuits prior to baking, as well, on the off chance that you might want to add some spotted like visual interest (no sprinkles required).

The oats give the biscuits a more generous surface, while adding to the aggregate sum of entire grains highlighted in this recipe. Most Americans miss the mark on entire grain utilization, so consistently remember the adaptable oat!

You know I really love entire grains, and I took in a great truth when I was exploring my cookbook. Did you had any idea that outdated oats, speedy cooking oats, moment oats and oat flour offer similar healthy benefits? They all begin as similar oat groats, and they’re recently sliced and moved to into more modest and more slender pieces as you go down the line-up.

I’m inclined toward dated oats for their excited surface, however I’ve found that speedy cooking oats work extraordinary when you need a somewhat more uniform surface in granola bars or treats. I even involved speedy cooking oats in the veggie burger recipe in my book.

INGREDIENTS

1 ¾ cups white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats, plus 2 tablespoons for sprinkling on top
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup extra-virgin olive oil
⅓ cup maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
2 cups hulled and diced ripe strawberries (from 1 pound of strawberries, you may not need them all)
1 teaspoon turbinado sugar (also called raw sugar), for sprinkling on top (optional)

Instructions
Preheat the stove to 400 degrees Fahrenheit. If important, oil each of the 12 cups on your biscuit tin with margarine or cooking shower (my container is non-stick and requires no oil).
In an enormous blending bowl, join the flour, ⅓ cup oats, baking powder, baking pop and salt. Mix with a race to mix.
In a medium blending bowl, join the oil, maple syrup and eggs. Beat along with a whisk. Add the yogurt and vanilla, and blend well.
Empty the wet fixings into the dry and blend in with a major spoon, just until joined (a couple of knots are alright). Tenderly overlay the strawberries into the player. The blend will be thick, however relax.
Partition the hitter equitably between the 12 biscuit cups (I utilized a frozen yogurt scoop with a wire level, which worked flawlessly).
They will be very full!
Sprinkle the highest points of the biscuits with the leftover 2 tablespoons of oats, trailed by the turbinado sugar. Heat the biscuits for 19 to 22 minutes, or until the biscuits are brilliant on top and a toothpick embedded into a biscuit confesses all.
Put the biscuit tin on a cooling rack to cool. You could have to run a margarine blade along the external edge of the biscuits to relax them from the container.