Cook this: Roasted strawberry oat muffins from Bake the Seasons — National Post

Our cookbook of the week is Bake the Seasons by Marcella DiLonardo, creator of the blog Hey Modest Marce. Over the next three days, we’ll feature more recipes from the book and an interview with its author.

Marcella DiLonardo’s strawberry oat muffins are ideal for a Mother’s Day breakfast or brunch. Whipped up with little more than a mixing bowl and spoon, the recipe suits bakers of all levels. “It’s the perfect dish to wake up to in the morning and it comes together in 10 minutes,” she says.

Tumbling the strawberries in maple syrup and vanilla extract, and roasting them is a special touch that adds another layer of flavour. DiLonardo recommends doubling or tripling the roasted berries so you’ll have some leftover after making the muffins: “You can put them on just about anything. You can use them the next morning on oatmeal, you can put them on ice cream. The roasted maple-strawberries are a really delicious addition.”

To simplify the recipe for younger bakers, she suggests forgoing the roasting and swapping the strawberries for chocolate chips.

ROASTED STRAWBERRY OAT MUFFINS

Prep Time: 15 minutes
Cook Time: 40 minutes

Roasted strawberries:
2 cups (500 mL) halved strawberries
1 tbsp (15 mL) pure maple syrup
1 tsp (5 mL) pure vanilla extract

Muffins:
1 cup (250 mL) plain or vanilla full-fat yogurt
1/2 cup (125 mL) turbinado sugar, plus more for sprinkling
1/2 cup (125 mL) canola oil
1/4 cup (60 mL) pure maple syrup
1 tsp (5 mL) pure vanilla extract
1 large egg
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) fine salt
1 cup (250 mL) old-fashioned rolled oats, plus more for sprinkling

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via Cook this: Roasted strawberry oat muffins from Bake the Seasons — National Post

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