These strawberry muffins really turned out great! So here’s the story behind them:
I saw a big box of beautiful red strawberries on sale. I thought about how yummy these strawberry oatmeal muffins turned out, and decided I better make a batch. So I bought the big box of strawberries.
A few really hot days passed by. Too hot to turn on the oven. Besides, I enjoyed watching my 1-year-old and 2-year-old sneak into the refrigerator together and help themselves to the strawberries.
After a few more hot days, I decided to freeze some of the strawberries before they all went bad. We still had a good amount left, and my kids had eaten more than enough, so I thought it would be fun to make strawberry jam.
Turns out I was not prepared with the right canning materials, so I froze some of the jam and we started eating the rest of the jam on toast. As we all began getting tired of strawberry jam toast, I thought of making BAKING POWDER BISCUITS. We needed to use up this jam in about 3 weeks or it would probably start going bad. But biscuits just didn’t pass the nutritional value bar I had up today, and then I thought of muffins! Oh yeah, I was going to make strawberry muffins! So I started searching for healthy strawberry jam muffins online, and found THIS one. With a few minor adjustments, we made some fantastic strawberry muffins with homemade strawberry jam!
Strawberry Muffins Recipe
Ingredients (yields 16 muffins):
- 1 1/2 C. all-purpose flour
- 3 Tbsp. flax meal
- 3 Tbsp. oat bran
- 4 Tbsp. brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 4 Tbsp. coconut oil, melted
- 1 1/3 C. milk
- about 3/4 C. or 1 C. strawberry jam
Instructions:
- Preheat oven to 350 degrees F. and grease muffin pan with cooking spray.
- Mix dry ingredients (flour, flax meal, oat bran, sugar, baking powder, and salt) in a bowl.
- Add in eggs, melted coconut oil and milk. Stir until just moistened. Swirl about 1/4 C. of the strawberry jam in the batter.
- Divide evenly into 16 muffin cups.
- Scoop about 1 tsp. or 1/2 Tbsp. of strawberry jam into the center of each muffin cup
- Swirl the jam around a little bit with a knife to make it look pretty. 🙂
- Bake in preheated oven for 18-20 minutes, or until toothpick comes out clean.
- Let cool about 10 minutes before removing from muffin pan.
Enjoy your strawberry muffins!
*Inspired by THIS recipe.
