I don't know why I am even asking this. Of course you did notice, right? I'm talking about the blog redesign. I spent part of the afternoon yesterday making the blog look different. I prefer it much more like this than the photos I had on it before. I'm sure you do too so I won't worry.
Other than making my blog look different this weekend, I did make some strawberry muffins last night. They are flour, water, and milk free. They don't sound very good, but they are surprisingly tasty. I was able to spend a little bit of time last night baking to have breakfast for all week. Totally worth it if you ask me. Plus, I had some strawberries that were on the verge of either eat them now or throw them away soon so I had to use them up instead of wasting them.
2 1/2 cup old fashioned oatmeal (uncooked!)
1 cup plain greek yogurt (I recently tried this not in a recipe and oh gosh, I'm not a fan, it's much better to cook with)
2 large eggs
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 cups diced strawberries
12 foil cupcake liners minus the paper liner (these will stick to any other type of cupcake liner because there is no flour, just the oatmeal)
1. Preheat oven to 400 degrees. Line 12 muffin pan with the foil liners.
2. Place the oats in a blender and blend until they are smooth. This tooks just a few minutes for me on the chop setting of my blender. You need to do this to make sure the oats are a fine consitency similar to flour.
3. Mix in the rest of the ingredients (except the strawberries) until smooth.
4. Fold in 1 1/2 cup of the strawberries into the batter. Keep the remaining 1/2 cup of strawberries to top the muffins with.
5. Divide batter among cupcake liners.
6. Top with the remeaining 1/2 cup of strawberries. Bake 18-20 minutes.
These were very easy to make and well worth it for breakfast all week. The husband loved them (he's had 4 already) and Logan doesn't care for strawberries and these didn't convince him to start liking them. The one I brought in for breakfast is gone already!
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