Roasted Balsamic Strawberry Muffins

These roasted balsamic strawberry muffins worth getting out of bed for.

Course Breakfast, Snack

Cuisine American, Western

Prep Time 5

Cook Time 1

Total Time 1

Servings

Calories 213kcal

For the roasted balsamic strawberries preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
Mix together all the ingredients for the balsamic strawberries and spread them out on the baking tray.
Bake for approximately 45 mins until the juice is nice and thick and the berries are semi dried. You dont want still juicy berries for these muffins.
After they have cooled down carefully remove the strawberries into a bowl and set aside.
The remaining juice is great eaten over some yoghurt or porridge.
For the roasted strawberry muffins preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a 12 cup muffin tray.
In a large bowl, mix the flours, almonds, baking powder and salt.
In a separate bowl whisk together the oil, milk, egg, vanilla and sugar until well combined.
Add the wet ingredients into the dry and mix until just combined, then gently fold in two thirds of the strawberries so they don't break.
Divide the muffin batter into the muffin cups, top with the remaining strawberries and bake for 22 mins or until a skewer inserted into a muffin comes out clean.
Allow the muffins to cool slightly in the baking tin before transferring them a rack to cool completely.