I got a little bored of my pumpkin muffins, and after a friend (who happens to be a pastry chef) made a delicious strawberry merengue dessert for me a few weeks ago, I’ve decided to experiment with strawberries. Especially now that I am definitively not allergic to them.
This recipe is so easy and I made it up so feel free to tweak it as you wish…I wound up with about 10 muffins. Play with proportions for more.
1 cup oat flour
1 1/4 cups rolled oats
2 egg whites (or 1 egg, or apple sauce or egg subsitute)
1 cup sugar
1ish tbsps brown sugar
1 tsp baking powder
a drizzle of oil
Preheat the oven to 400. Puree the strawberries and cherries in a blender. I didn’t de-pit the cherries, so I spit the pits out of the muffins which I’m ok with, but I guess you can de-pit them or buy pitted cherries if spitting bothers you. Mix the dry ingredients, eggs, and oil in a separate bowl. Add the cherry/strawberry puree. Mix well. Pour into a greased muffin cupcake tin.
Bake for about 12-15 minutes.