They don't look like much, but they sure are tasty. This is another recipe from my new favourite website and cookbook, Dishing Up The Dirt. The author is an organic vegetable farmer in the USA who grows a variety of veggies on a few acres of land. Though she tries to keep it real and temper my rural romanticism in her book entries and blog posts, I can't help but to swoon when I see her gorgeous crops, beautiful farm views, and delicious looking recipes.
Let me start by saying that this recipe isn't for everyone. Dedicating 30 minutes to prepping and roasting strawberries before even making the muffin batter is a tall order - I know. But if you find yourself with the time available, it is time well spent. I really enjoy these muffins and will definitely be making them again. They have an awesome texture, from the addition of oats, and I can't get enough of the cinnamon strawberry combo, it's heavenly.
Honey-Roasted Strawberry Muffins
2 cup strawberries, quartered
2 tsp olive oil
2 Tbsp runny honey
Pinch of salt
1 cup whole wheat flour (all purpose will also work)
1 cup rolled oats
2 tsp baking powder
1./2 tsp baking soda
½ tsp ground cinnamon
½ tsp sea salt
1 egg lightly beaten
½ cup milk
¼ cup oil
1 tsp pure vanilla extract
½ cup honey or sugar
Preheat the oven to 350F and line a baking sheet with parchment paper. Toss the strawberries with the olive oil, honey and salt, roasting for 25 minutes. Remove from oven and let cool slightly. Measure out ¾ cup and set aside for muffins. Enjoy the remainder over icecream or yogurt.
Increase the oven temp to 400F, line a muffin tin with paper cups or grease the tin.
In a large bowl, whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and whisk until just combined. Gently fold in the reserved