Name: Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Rolled oats - 2 cups; Whole-milk plain Greek yogurt - 1 cup; Organic cane sugar - ½ cup; Vegetable oil - ¼ cup; Eggs - 2 large; Lemon juice - 1 tablespoon; Baking powder - 2 teaspoons; Lemon zest, or to taste - 1 ½ teaspoons; Vanilla extract - 1 teaspoon; Almond extract - 1 teaspoon; Baking soda - ½ teaspoon; Ground cardamom - ½ teaspoon; Salt - ¼ teaspoon; Chopped fresh strawberries - 1 ½ cups; Sliced almonds, or to taste - ⅓ cup

Ingredients for - Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins

1. Rolled oats 2 cups

2. Whole-milk plain Greek yogurt 1 cup

3. Organic cane sugar ½ cup

4. Vegetable oil ¼ cup

5. Eggs 2 large

6. Lemon juice 1 tablespoon

7. Baking powder 2 teaspoons

8. Lemon zest, or to taste 1 ½ teaspoons

9. Vanilla extract 1 teaspoon

10. Almond extract 1 teaspoon

11. Baking soda ½ teaspoon

12. Ground cardamom ½ teaspoon

13. Salt ¼ teaspoon

14. Chopped fresh strawberries 1 ½ cups

15. Sliced almonds, or to taste ⅓ cup

How to cook deliciously - Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.

2 . Stage

Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.

3 . Stage

Spoon batter into the prepared muffin cups.

4 . Stage

Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.