Whole Wheat Roasted Strawberry Muffins
whole wheat muffins with roasted strawberries
- Yield: 12 1x
Ingredients
Scale
- Roasted Strawberries
- 1 pound strawberries, hulled and sliced up
- 1 tablespoon honey
- 1 tablespoons canola or vegetable oil
- 1 tablespoon balsamic vinegar
- pinch salt
- Whole Wheat Muffins
- 1 cup whole wheat flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons wheat germ
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups quick cooking oats
- 1/3 cup dried cranberries
- 1 cup half and half
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup hot water
Instructions
- Preheat oven to 350ยบ F. Line baking sheet with parchment paper.
- Combine strawberries, honey, oil, balsamic vinegar, and salt in a medium bowl. Mix until strawberries are evenly coated.
- Spread strawberries evenly onto the prepared sheet pan. Bake until juices just begin to thicken about 45 minutes. Set aside to cool.
- Increase oven to 375 degrees.
- Combine flour, sugars, wheat germ, baking soda, cinnamon, and salt into a large bowl. Whisk together until well combined. Stir in oats and cranberries.
- In a small bowl, combine milk, oil, vanilla, and egg. Add to the flour mixture, stirring until just mixed. Stir in the hot water and let batter sit for about 15 minutes.
- Spoon batter into muffin cups coated with cooking spray, filling only halfway. Gently place 2-3 roasted strawberry pieces into each muffin cup. Then cover with remaining batter. Place 2-3 roasted strawberry pieces on top of each muffin.
- Bake at 375 degrees for about 20 minutes or until a toothpick comes out clean when inserted into middle of muffins.. Once removed from oven, brush the tops of the muffins with juices from roasted strawberries.
- Remove muffins from pan and place on wire rack to cool. Enjoy.