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Strawberry Oat Muffins

Strawberry Oat Muffins
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WebMD Recipe

Use whatever flavor of jam or preserves you wish to flavor these muffins.

Prep: 15 minutes | Cook: 20 minutes | Total Time: 35 minutes
  • 1 cup
    rolled oats
  • 3/4 cup
    unbleached white flour
  • 3/4 cup
    whole-wheat flour
  • 3/4 teaspoon
    baking powder
  • 1/4 teaspoon
    baking soda
  • 1/2 teaspoon
  • 1 teaspoon
    ground cinnamon
  • 1/4 cup
    less-fat margarine
  • 1/4 cup
    light pancake syrup
  • 3/4 cup
    fat-free sour cream
  • 1/2 cup
    granulated sugar
  • 2 large
    eggs, use a brand higher in omega-3s, if available
  • 1 teaspoon
    vanilla extract
  • 12 teaspoons
    less-sugar strawberry jam
  1. Preheat oven to 375°F . Line 12 muffin cups with paper liners; set aside. Add oats, white flour, whole-wheat flour, baking powder, baking soda, salt, and cinnamon to a medium bowl and whisk to blend; set aside.
  2. Place margarine, pancake syrup, fat-free sour cream, and sugar in mixing bowl and beat on medium-high speed until blended and fluffy. Beat in eggs, one at a time, and vanilla.
  3. Reduce speed to low and add flour mixture, mixing only until just combined. Drop about 1/4 cup of the muffin batter into each muffin cup. Make an indentation in the center of each muffin with a small spoon or finger, and fill it with a slightly heaping teaspoon of strawberry preserves.
  4. Bake for 20-22 minutes or until the top of the muffin is lightly brown. Enjoy warm or cool.
Nutritional Information

Makes: 12 muffins
  • Calories182
  • Protein5 g
  • Carbohydrates33 g
    • Dietary fiber2.5 g
  • Fat3.5 g
    • Saturated fat0.7 g
  • Cholesterol35 mg
  • Sodium204 mg
  • Calories from Fat17%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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