Stephanie Sharp - Sustainable & Seasonal Recipes: Sustainable and Delicious Seasonal Recipes for Any Time of Year

Biting into a fresh strawberry that is still warm from the spring sunshine is one of my favorite treats of the season.

Serves:

Time: 1 hr. 5 mins.

Ingredients:

Roasted Strawberries:

• pinch of salt
• 2 tablespoons honey
• 2 teaspoons olive oil
• 2 cups strawberries, quartered

Muffins:

• 1 cup rolled oats
• teaspoon baking soda
• 2 teaspoons baking powder
• teaspoon fine sea salt
• 1 egg, lightly beaten
• cup almond milk
• cup walnut oil
• 1 teaspoon pure vanilla extract
• teaspoon ground cinnamon
• cup honey
• 1 cup whole wheat flour

Directions:

To roast the berries:

1. Preheat the oven to 350F. Put the parchment paper on a baking sheet. Toss the strawberries with the honey, salt and oil.

2. Place the mixture onto the baking sheet and roast until they are juicy or cook for 25 minutes.

3. Remove the berries from the oven and let it cool. Measure out cup and set that aside for the muffins.

To finish the muffins:

1. Turn your oven temperature to 400F. Put paper liners in the muffin tin.

2. Whisk together the baking soda, oats, flour, salt, cinnamon and baking powder in a large bowl.

3. In another bowl mix oil, honey, egg, vanilla and milk. Combine both your wet ingredients with your dry ingredients.

4. Add the berries into the mixture and gently fold in, so that it is incorporated evenly.

5. Place the batter into the muffin and bake for 18 to 20 minutes or stick a toothpick in the center and see if comes out clean.

6. Let the muffins cool for 5 minutes before using a knife to gently remove them from the pan and put it on a wire rack. Enjoy.