Roasted Strawberry Oat Muffins
Roasting strawberries is the perfect way to boost their flavour and sweetness; tossing them in a splash of maple syrup boosts that flavour and sweetness even more! On their own, these roasted strawberries make the perfect snack or topping for vanilla ice cream. Here, they turn a regular muffin into the ultimate breakfast treat.
MAKES: I2 muffins
PREP TIME: 15 minutes
COOK TIME: 40 minutes
2 cups (500 mL) halved strawberries
1 tablespoon (1 5 mL) pure maple syrup
1 teaspoon (5 mL) pure vanilla extract
1 cup (2 50 mL) plain or vanilla full-fat yogurt
½ cup (12 5 mL) turbinado sugar, plus more for sprinkling
½ cup (12 5 mL) canola oil
¼ cup (60 mL) pure maple syrup 1 teaspoon (5 mL) pure vanilla extract
l large egg
1 cup (2 50 mL) all-purpose flour 1 teaspoon ( 5 mL) baking soda
½ teaspoon (2 mL) baking powder
½ teaspoon (2 mL) fine salt
1 cup (250 mL) old-fashioned rolled oats, plus more for sprinkling
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and a muffin tin with 12 muffin liners.
To make the Roasted Strawberries, in a large mixing bowl toss the strawberries with the maple syrup and vanilla. Spread evenly on the prepared baking sheet and roast for 20 minutes, rotating the pan once, until syrupy. Let cool to room temperature on the baking sheet while you prepare the muffin batter.
In a large mixing bowl combine the yogurt, sugar, oil, maple syrup, vanilla and egg. Whisk until combined. Sift in the flour, baking soda, baking powder and salt. Add the oats. Stir until the batter just comes together. Gently fold in the Roasted Strawberries.
Divide the batter evenly among the muffin liners. Sprinkle the tops with a touch of sugar and oats. Bake for 20 to 25 minutes, until the tops bounce back when touched or until a toothpick inserted in the centre comes out clean. Turn out onto a rack and let cool for 15 minutes before serving. Store in an airtight container at room temperature for up to 2 days.
SOURCE: Marcella DiLonardo
Excerpted from Bake the Seasons: Sweet and Savoury Dishes to Enjoy Throughout the Year by Marcella DiLonardo. Copyright © 2019 Marcella DiLonardo. Published by Penguin Canada, an imprint of Penguin Random House LLC.
Photo & Video: Marcella DiLonardo
Marcella DiLonardo is a cookbook author. She is a freelance recipe developer, food photographer and stylist. Inspired by simple living, her recipes focus on local, seasonal ingredients. Follow her latest culinary adventures over on her blog Hey Modest Marce.