Yummuy Oat Cupacakes with Fresh Strawberry! A delicious healthy snack with fresh fruit for the kids and not only!
One of my favorite things this season is fresh fruits! My biggest love is Strawberries of course! I adore their aroma and their taste! I could easily live only eating strawberries or of course any berry. Really is there anything that you cannot do with strawberries that it is not delicious? Jam? Drinks? Ice cream? Or even taste them fresh as they are! Just amazing! So, a few days ago when I found these amazing red strawberries, the only thing I wanted to do is… Cupcakes! So far I haven’t tasted them in muffins or cakes but now it was a great opportunity!
And now you will ask…why cupcakes? Well, for a couple of reasons! First of all I love these small sweets which are considering themselves as cakes but you can taste more than one piece! I adore tasting them with my coffee and the kids can take them in school. Last but not least, because lately I got myself a small present, a set of baking and cake making tools! As you can imagine, I really wanted to use them! No, I do not consider myself as a lover of cooking sweets and I am even worst of decorating them. But on the other hand, why not to try once more?
Muffins and cakes are not usually something you will find in my home, but lately I am trying to searching for recipes that are without sugar and healthy! And this recipe is actually one of my favorite… with Greek yogurt and honey and oats! The original recipe can be found in Frugal Mom blog, but I have changed a few things!
Ingredients for Strawberry Greek Yogurt and Oat Cupcakes:
– 1 cup all-purpose flour
– 1 cup + 1tsp oats
– 2 tsp baking powder
– 1 dash of salt
– 2 eggs
– 1 cup plain Greek yogurt
– 1/3 cup honey
– 1/4 cup milk
– 2 tsp strawberry liqueur
– 1 cup fresh strawberries in pieces
The procedure is the usual one and it will take less than 5 minutes! First make the oats pownder in a multi for foods. Preheat your oven to 180C. Then in a bowl combine the oat pownder, the flour, the salt and the baking pownder. In another bowl combine the liquid ingredients (milk, strawberry liqueur, honey) with eggs and stir them until the mixture is homogenous. Add the dry ingredients and keep stiring. Last but not least, add the fresh strawberries.
Divide the mixture in the muffin silicon cups and bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. Use a toothpick to check if they are done (should come out clean). Allow them to cool and then decorate them with icing and fresh strawberries! Buon Appetite!