Now that the weather has cooled down and everyone is in the holiday spirit, it’s time to turn on that oven and break out the flour, eggs and baking tins! When it comes to specific baking ingredients, fruits that are typically harvested in the summertime may not be top of mind, but I am definitely not counting them out. Fortunately, one of my favorite fruits, California strawberries, are available year round! Even though I enjoy eating them fresh all summer long, I love experimenting with frozen strawberries in baked recipes when it’s crisp and cool outside. Just as rich in flavor and nutrition as fresh, frozen strawberries work extremely well in drinks, sauces, and in warm, baked treats.
When it comes to adding nutrient-rich ingredients to recipes, it’s hard to beat California strawberries. In addition to heart healthy potassium, satisfying fiber and more vitamin C than an orange, natural plant flavonoids provide powerful antioxidant properties (and happen to be responsible for this berry’s signature vibrant red color!). Did you know that a single serving of eight strawberries provides 110% of our recommended daily value of vitamin C? This is extra important during flu season while we’re all trying to keep our immune systems healthy and strong.
Whether you’re using fresh or frozen California strawberries, they add a subtle, natural sweet flavor that works especially well in my delicious Strawberry Oat Muffins with Strawberry-Orange Compote. With only six tablespoons of added sugar in this entire recipe, these muffins make for a great on-the-go healthy breakfast or snack during any time of day. One of my favorite things to do lately is to warm up a muffin, slice it in half, drizzle a bit of heated compote over each half and have this along with my morning cup of coffee. These also freeze well, so you can make a batch for now and one to enjoy later. It’s the perfect, cozy treat to warm you up on a cool day!
Strawberry Oat Muffins with Strawberry-Orange Compote
Recipe by Christy Wilson, RD
Yields 12 muffins, ½ cup compote
Prep time: 20 minutes
Baking time: 30 mintues
- 1/2 cup pastry flour
- 1 cup whole wheat white flour
- 1 cup old fashioned (rolled) oats
- 1/4 cup turbiando (raw) sugar
- 2 tablespoons light brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup 1% milk
- 1 egg
- 3 tablespoons butter, softened
- 1 teaspoon pure, vanilla extract
- 1½ cup frozen strawberries, quartered or chopped into bite sized pieces, tossed with one teaspoon flour
- 1 cup frozen strawberries
- 2 teaspoons 100% orange juice
- 1 teaspoon honey
- Preheat oven to 325°F and lightly coat a standard 12-cup muffin tin with nonstick cooking spray or add paper liners.
- In a medium bowl, whisk together flours, oats, sugar, 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.
- 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.
Nutrition Facts per muffin (without compote):
Calories: 167, Fat: 4 gr. Saturated Fat: 2 gr.; Trans Fat: 0 gr; Cholesterol: 24 mg; Sodium: 170 mg: Carbohydrates: 30 gr; Dietary Fiber: 2.5 gr; Sugar 13 gr (Added sugar: 7 gr); Protein: 4 gr; Calcium: 109 mg (8%), Iron: 1 mg (6%), Potassium: 80 mg (2%)