Strawberry Oat Muffins with Strawberry-Orange Compote
Servings: 12muffins, 1/2 cup compote
Author: Christy Wilson, RDN
Strawberry Oat Muffins
1cupwhole wheat flour
2Tbsplight brown sugar
1 ½cupsfrozen strawberriesquartered or chopped into bite-sized pieces, tossed with one tsp of flour
To make the Strawberry Oat Muffins:
Preheat oven to 325°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray, or add paper liners.
In a medium bowl, whisk together flours, oats, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a separate bowl, beat milk, egg, butter, and vanilla.
Pour wet ingredients into dry, and stir just until incorporated. Fold strawberries into mixture until combined.
Portion batter equally between prepared muffin cups. Bake for 25–30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
To make the Strawberry-Orange Compote:
While muffins are baking, add all compote ingredients to a small saucepan over medium-high heat.
Once mixture begins to simmer, turn down heat to medium-low, and simmer for about 10–12 minutes, stirring every so often. As strawberries cook and soften, mash fruit with the back of a wooden spoon. Cook until mixture starts to thicken.
Remove from heat, and allow compote to cool slightly. Spoon desired amount of compote over Strawberry Oat Muffins.
Transfer remaining compote to a small jar. Store in refrigerator up to one week.