Description
These Strawberry Sour Cream Muffins are so tasty. They are a light but substantial muffin made with whole wheat flour. These are fantastic for school lunches.
Ingredients
Scale
- 3/4 cup sour cream
- 1/2 cup low flavoured olive oil
- 1/2 cup maple syrup
- 1/2 cup milk
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups self raising wholemeal flour
- 3/4 cup rolled oats
- 250g diced strawberries
Instructions
- Preheat your oven to 180c fan forced and prepare a medium muffin tin
- In a bowl whisk together the sour cream, milk, maple syrup oil, eggs and vanilla
- Carefully stir in the flour oats and strawberries, taking care not to over-mix the batter
- Cook at 180c for 15 minutes or until lightly golden and a skewer inserted comes out clean
- Cool slightly in the tin before transferring onto a wire baking rack