Strawberry and Cream Muffins (and a strawberry pie for later)

Today is JGL’s birthday, and because it’s JGL’s birthday, we’ll finally be using up those strawberries we picked from last week.  It’s been hard hoarding them, but I think the end result will have been worth it.

As long as I’ve known JGL, he has never wanted actual cake on his birthday.  The one thing he wanted was strawberry pie.  So I rigged up a recipe 5 years ago when we first started dating, and it’s become a birthday tradition.

The added bonus this morning was there were enough berries for the Strawberry and Cream Oatmeal Muffins I’ve been dreaming up for the past few days.  They have a similar base to my blueberry muffins, but with a few key swaps–oatmeal added for some of the flour, baking soda, yogurt to replace the milk, and butter to replace the shortening.  The end result?

An amazingly healthy and sweet start to JGL’s awesome day!

So here’s to you, JGL–know that I am so incredibly proud of how far you’ve come (and the fact that you’ve stuck to your Weight Watcher’s Guns and have lost 28 pounds even with all of my crazy baking!), and I can’t wait to see where this journey continues to take us.  Thanks so much for letting me be a part of this wild, crazy, beautiful ride.

With Love,

Your GAL

JGL’s Strawberry and Cream Oatmeal Birthday Muffins
Makes 1 dozen
1 1/2 cup white wheat flour
1/2 cup oatmeal
3 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 cup sliced strawberries
1/3 cup sugar
1 egg, well beaten
1 cup low-fat yogurt
1/4  cup melted butter
Pre-heat oven to 425 degrees.
Sift together flour, baking powder, and baking soda.  Add oatmeal and salt to sifted mixture.  
In a separate bowl mix together sugar, egg, yogurt, strawberries and butter.  Mix the wet and the dry ingredients until the mixture has just barely come together.  Top muffins with a little extra oatmeal and sugar.  Spoon into baking cups, bake for 20-25 minutes until a toothpick comes out clean.  Stick a birthday candle in and enjoy!
JGL’s Birthday Strawberry Pie
8 oz of 7 Up (you can substitute diet if you’re watching what you eat)
4 TBS Cornstarch
3/4 cup sugar
red food coloring
2 cups sliced strawberries
1 baked pie shell (graham cracker crust is also a suitable substitute) 
Mix first three ingredients and cook and stir over medium high heat until thick (and when I mean thick, I mean thick–it should start to thicken up but still be cloudy, you want it to go from cloudy to clear–then you’re done).  Cool and then add red food coloring to make it look…well, more like strawberries.  A little coloring goes a long way–you want pinky, not blood-red.
Once this mixture is room temperature, stir in berries (don’t get greedy on this step–put it in when it’s still warm and you will have soupy pie.  Trust me, been there done that).  Pour into pie shell and cool in fridge for at least one hour before serving.  Goes well with a bit of whipped topping, birthday candles and love (awwwwww!)

UPDATE:  Check out Sweet as Sugar Cookies blog for her Sweets for a Saturday link up–there are some super amazing yummy treats going on out there!



3 thoughts on “Strawberry and Cream Muffins (and a strawberry pie for later)

    • GAL says:

      Thanks so much, Lisa! I’ll certainly check your blog out and try to link up this week 🙂 Thanks again for stopping by!

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