We found some perfectly sweet strawberries at the farmers market, then on Pinterest I found Chocolate Covered Strawberry Muffins by Sally's Baking Addiction. Her recipe sounded really tasty, and they looked it too. However while I really wanted to make them, I didn't want to go to the store so I needed to be able to use ingredients already in my pantry (and that does not include sour cream). So I went on a hunt for a basic muffin recipe where I found the Brown Eyed Baker & Oatmeal Muffins with Dates, Cranberries & Pecans. Still not perfect because my house includes one who is unable to eat buttermilk in any form... but with these two recipe ideas, and a little bit of substitution knowledge... I came up with these. Since I was already substituting and modifying, I went for one more change that would lower the fat too.
The final result has a nice balance of all the flavors, the chocolate and strawberry shine through nicely and you have that satisfying nuttiness of the oatmeal too.
So here we go.
||Prep time: 10 minutes
Baking time: 15 minutes
36 mini muffins @ 52 kcal each
12 full size muffins @156 kcal each
InstructionsPreheat oven to 400 degrees Fahrenheit.
Add wet ingredients to the dry, and mix until just combined - Resembles a loose oatmeal.
Pour out to papered or lightly greased muffin tins.
Bake 15-20 minutes, toothpick entered in center will come out clean
Cool in muffin pan for a few minutes, then remove to cooling rack to finish.Store in air tight container at room temperature