Ingredients:
- 1/2 Teaspoon Baking Soda
- 2 1/2 Cups Gluten Free Oats
- 1/3 Cups Sugar
- 1 Cup Greek Yogurt, Plain (I used Sour Cream because that was all I had - it was greek and it turned out fine!)
- 2 Eggs
- 1 1/2 Teaspoon Baking Powder
- 2 Cups Strawberries, Diced
Instructions:
1. Preheat oven to 400F. Spray muffin tins with cooking spray or line with foil liners. (The recipe says not to use paper, but I used "If you Care" liners and they were perfectly fine.
2. Add all ingredients minus the strawberries to a food processor and blend until smooth.
3. Pour in a large bowl and fold in strawberries.
4. Distribute evenly over 12 muffins.
5. Bake for 22-25 minutes until toothpick comes out clean.
Enjoy!!!
I've tried these muffins and they are super delicious.
ReplyDeleteWhat brand is the Greek sour cream did you use? I dont recall ever seeing that before. Also, what fat percentage?
ReplyDeleteSkotidakis is the brand from Costco - they only have one kind I think. It's 9% and has 40 calories and 3 grams of fat per 2 tablespoon serving.
ReplyDeleteOh. Ok. I don't have a membership there. Just curious: how is Greek sour cream different from the regular stuff?
ReplyDeleteIt's thicker - it has the same consistency as greek yougart.
ReplyDelete