Strawberry Oatmeal Breakfast Muffins

• 1 cup old-fashioned oats uncooked
• 1 cup buttermilk
• 1 cup all purpose flour can sub up to 1/2 cup whole wheat or almond flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup light brown sugar packed
• 1 egg beaten
• 1/4 cup oil grapeseed, melted coconut, etc.
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups strawberries diced fresh

1. Using the "bake" setting with convection on, preheat your KitchenAid(R) 12" Convection Digital Countertop Oven to 400u0b0F. Lightly spray or grease the muffin tin. Set aside.
2. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk together flour, salt, baking soda, baking powder, salt and cinnamon.
3. Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold strawberries into the batter.
4. Spoon the batter into the prepared KitchenAid(R) Nonstick Muffin Pans. Bake 12 minutes.
5. Remove from the oven. Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.
6. These muffins are best served warm but also freeze and reheat well.

oldfashioned oats, buttermilk, flour, salt, baking powder, baking soda, light brown sugar packed, egg, oil grapeseed, vanilla, ground cinnamon, strawberries

Taken from www.yummly.com/recipe/Strawberry-Oatmeal-Breakfast-Muffins-2099237 (may not work)