Oh man, this is a good one.
Confession: I used to sneak fruit or vegetables into meals by pureeing them, then adding them to a dish. For example, my marinara sauce had mushrooms, bell pepper, onions, all blended right up in there. My mashed potatoes? Half cauliflower, half potatoes. Yep. It’s true. Mr. Maebell used to be SO picky he wouldn’t eat anything that was actually good for him. So, desperate times call for desperate measures.
Fortunately, as we have braved adulthood together his taste buds have grown with us. For the most part, I no longer have to hide ingredients or sneak things in. However, the if-you-hide-it-he-will-eat-it mentality is still there. So this weekend I whipped up a batch of muffins that have a whole pound of strawberries in them! Yes, an entire pound of beautiful fresh berries baked up in twelve fresh mega muffins. Talk about a great way to start your day!
Besides all the fruit, I wanted these to have some real sustenance to them. I know muffins may not traditionally be considered a healthy breakfast, but I really wanted these to seem indulgent but back a big nutritional punch, so instead of just loading the batter up with flour I used part flour, part old fashioned oats. The result? An awesome, soft, healthy muffin that is sure to keep you full until lunch!
I also made a simple strawberry glaze. Now the glaze is totally optional, the muffins are fantastic without it, but if you want something really special make the glaze too! It is just made up of crushed strawberries, a little milk, vanilla, and of course some powdered sugar. I dunked my muffins in the glaze once, but if you want them to be really coated (like a scone) dunk once, let the glaze set on the muffins, then dunk again.
15 minPrep Time
25 minCook Time
40 minTotal Time
- Muffin Ingredients:
- 1 1/2 cup of all purpose flour (I used gluten free Bisquick)
- 1 cup old fashioned oats (I used Bob's Red Mill GF Oats)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 5.25 ounce package vanilla instant pudding mix
- 1/2 cup brown sugar
- 1 pound strawberries
- 1 cup milk
- 1/4 cup oil
- 2 eggs, beaten
- Glaze Ingredients:
- 1 cup powdered sugar
- 1 tablespoon crushed strawberries
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Muffin Instructions:
- Preheat oven to 350
- Slice the tops from the strawberries and discard the leaves. Place strawberries in a blender or food processor and blend 30 seconds at a time until all berries are crushed. This will give you about 1 1/2 cup of crushed strawberries.
- Scoop out one tablespoon into a small bowl and set aside.
- In a large mixing bowl combine flour, oats, baking powder, salt, pudding mix, and sugar until blended well.
- Add crushed strawberries, milk, oil, and the two beaten eggs and mix until well incorporated.
- Grease a standard 12 count muffin tin, spray with cooking oil. Scoop muffin batter into each tin.
- Bake for 20-25 minutes. Mine were perfect at 22 minutes.
- Glaze Instructions:
- Combine one cup powdered sugar, two tablespoons milk, 1/4 teaspoon vanilla extract, and the reserved tablespoon of crushed strawberries to make a glaze.
- Let the muffins cool completely, dip the tops of the muffin into the glaze. Let the glaze sit until hardened.
As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour and Bob’s Red Mill Gluten Free Oats.