This is hands-down the best recipe I’ve had for strawberry shortcake. Adapted from this recipe at dashing dish.com
She calls them muffins, but think of them as Grandma’s peach cake in cupcake form… with strawberries. OMG, I know.
|2 1/2 cup||Oats (old fashioned kind, not quick cooking)|
|1 cup||Plain low fat greek yogurt (I used organic vanilla)|
|2||Eggs (I used 1 egg + 2 whites, but try 4 whites next time)|
|1/2 cup||Baking stevia OR 1 cup sweetener of choice that measures like sugar
(I used a stevia/turbinado blend but would try an alternative next time)
|1 1/2 tsp||Baking powder|
|1/2 tsp||Baking soda|
|1 1/2 cup||Strawberries, diced, and patted dry +
(optional 1/2 cup strawberries, diced to place on top of muffins ((I RECOMMEND THIS!))
|Optional||1 tsp lemon juice (I used 1tsp vanilla extract instead)|
|*Note||use greased muffin tins (no paper).
I used foil liners and they caused sticking, even after the cupcakes cooled.
Eric HATES the taste of stevia, and he’s not the only one. I pretend I like it but really it’s just a tolerance. Stevia works great for recipes that do not involve heat- it would be great in icing recipes, for example. As soon as you put stevia in the oven, it seems to result in a bitter aftertaste which is obviously unappealing and can ruin a great recipe!
Sooooo, what to do to avoid processed sugar? Here are my thoughts on some substitutes…
First off, the yogurt is vanilla flavored, and has 16g of sugar in one cup. I say, use plain yogurt and try flavoring it yourself with vanilla extract or better yet, a genuine vanilla bean.
Secondly, use honey instead of processed sugar. I know, it’s a sweetener, but it’s CLEAN and 100% natural (depending on the brand) so I feel better using it than white sugar. Try using half as much as what the recipe calls for (Recipe says 1Cup sugar? Use 1/2 cup honey instead).
Another idea is to use applesauce instead of the sugar, but you have to decrease the amount of liquid in the recipe to compensate. Instructions here.
Try for even LESS calories- replace the eggs with 4 egg whites.
MMMM… I can smell them now!
The estimated total time to make this recipe is 30-35 Minutes.
2. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. Mine were perfect at 22 minutes.
I lazily topped mine with cool whip from the can because I had it in the fridge- Eric ate the cool whip ones and I ate the plain ones. I found a great recipe for dairy free coconut icing which would taste FABULOUS on these!!
To Our Health and Happiness!