It’s time for a muffin recipe! After a wonderful week with Matt’s (and my) friend, Rob, visiting from Kansas, we thought it would be fun if the guys had a golf weekend and I went to Houston to help my parents clean out part of my grandmother’s house.

It was a great weekend, including Dad surprising us with tix to the Astros game on Saturday! (Thanks, Dad!!) I ate so well this weekend! But, after rich foods at restaurants and special meals with friends and family, I was ready for a homemade ______. (fill in the blank, I wasn’t sure)

This overgrowing mint plant was a hint. (Yes, I have a Topsy Turvy, and it’s wonderful…don’t judge!)

These strawberry mint muffins are slightly sweet (not too much) and have some healthy things in them, and they’re SUPER EASY! The mint flavor is very subtle, but you can add 1/2 teaspoon of mint extract if you’d like more.

STRAWBERRY MINT MUFFINS

*makes 24 mini muffins*
1 cup Bisquick
1/2 cup whole wheat flour
1/4 cup sugar
1/2 cup milk + a splash
1 1/2 tablespoons olive oil
1 egg
5 mint leaves, chopped
1 cup strawberries, chopped (about 7 berries)


TOPPING: (optional)
2 tablespoons margarine/butter 
1/2 cup old-fashioned oats
3 tablespoons brown sugar



In a large bowl, combine all ingredients. Stir with large spoon until all ingredients are blended. Pour batter into muffin cups.

If you desire to add the topping, mix the 3 ingredients in a separate bowl until all oats are moistened. Using your hands, form quarter coin-sized bits and place on each muffin cup in the pan. 

Then, bake at 350 for 12 minutes. 
  

With and without topping