Rather than filled only in the center, like your typical filled muffin, these are layered so that you get a bit of berry in every bite. The "streusel" topping is sweet, and almost buttery or creamy. This recipe could easily be made with any berry besides strawberries. Blueberries, blackberries, cranberries, or raspberries to name a few. Just keep an eye on the filling when cooking to make sure it doesn't cook down too much, or start to burn. Different berries have different moisture levels, and cook down at different times. The filling should be the consistency of a slightly thick syrup. I prefer spraying or lightly oiling a muffin pan, as opposed to lining it because muffin batter tends to stick quite easily if even only a little over mixed.
For the Strawberry Filling
2 cups fresh or frozen strawberries, diced
½ cup sugar
½ cup water
For the Streusel Topping
½ cup whole wheat flour
½ cup white sugar
¼ cup canola oil
For the Muffin Batter
1 ½ cups nondairy milk
¼ cup quick cooking oats
1 Tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup unsweetened apple sauce
1 ½ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup oat or wheat bran
Preheat oven to 350F (177C). Prepare a regular sized muffin pan by spraying with nonstick cooking spray, lightly oiling or lining with paper liners.
For the Strawberry Filling: In a small pot, stir together strawberries, sugar and water. Bring to a boil. Reduce heat and simmer about 15 minutes, stirring occasionally. Set aside.
For the Streusel Topping: In a small bowl, combine flour, sugar and oil until a crumb like mixture has formed. You may need to get your hands in to really mix it all together. Set the topping aside.
For the Muffin Batter: In a small bowl, combine 1 cup of the nondairy milk, the quick cooking oats, apple cider vinegar and vanilla. Let sit a few minutes to curdle. In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt. Stir in oat bran. Add the milk mixture to the dry ingredients along with the remaining nondairy milk and the applesauce. Fill prepared muffin cups halfway full with muffin batter. Cover each with about 1 tablespoon of the strawberry filling. Layer with just enough of the remaining batter to completely cover the tops. Sprinkle the "streusel" topping evenly over each muffin. Bake for about 20 minutes, or until tops are golden and the muffin batter is firm and set on top. Cool on wire racks. Makes about 12 large muffins.
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