Ingredients
Equipment
Method
Strawberry Preserves
- Chop the strawberries into smaller pieces
- In a small saucepan add chopped strawberries and sweetener
- Set on high heat and cook, stirring occasionally. Let the liquid thicken
- Take off the heat and let it cool
Batter
- Grind oats to a fine flour in a food processor. I am using a Nutribullet.
- In a large bowl combine grinded oats and PB2
- Add baking soda, baking powder and a pinch of salt. Mix all ingredients together and set aside
- In another bowl add eggs
- Add sweetener, vanilla extract and mix
- Add yogurt, syrup and mix until smooth
- Add wet ingredients and stir. Do not over mix
- Add buttermilk, a little bit at a time. Add just enough for the batter to become easy to stir but not too wet.
- Divide the batter into 10 – 12 muffins. I like to use ice cream scoop
- With a spoon, make a well inside each muffin and add strawberry preserves or fresh strawberries
- Bake at 350F for 25 - 30 minutes