scrumptous

Happy 4th! a day late though.  Allen and I got to take a mini vaca for a few days. We drove to Crossville and went camping. No internet. No facebook. Just him and I for 3 days. Monday we did head farther east  to visit his mom and our new nephew. Zamsom Alexander Gillis- 5lbs 12 ozs. Allen was so scared to hold him worried that he was going to drop him. Precious he is and I can't wait until we get to see him again. 

So I have a new recipe... I know your dying to hear what tasty treat I have made now. A picture says a 1000 words so here is a picture.

 Yum! right? Strawberry Oat Muffins.

• 1 1/4 cups whole wheat pastry flour
• 1 1/4 cups rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsweetened applesauce
• 1/2 cup strawberry puree (toss a few large hulled berries into a food processor and pulse until you have 1/2 cup of puree)
• 1/2 cup low-fat buttermilk
• 1/4 cup honey or other liquid sweetener of choice
• 2 Tbsp canola oil
• 1 tsp vanilla bean paste or pure vanilla extract
• 1 large egg
• 1 cup hulled & diced strawberries (measure after chopping)

Directions:

1. Preheat oven to 350 degrees F.
2. Coat a 12 cup muffin pan with canola oil cooking spray or line with paper cups.
3. In a medium bowl, combine the first 6 ingredients (through cinnamon), and set aside.
4. In a large bowl, whisk together the next 7 ingredients (applesauce through egg).
5. Add the dry ingredients into the wet, stirring until moistened. Gently fold in the diced strawberries.
6. Use an ice cream scoop (for uniformly-sized muffins) to spoon batter into prepared muffin pan.
7. Bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.