Comments on: Strawberry Oat and Flax Muffins http://www.shebakeshere.com/2013/08/strawberry-oat-and-flax-muffins.html Making memories, one recipe at a time Thu, 14 Nov 2019 03:05:56 +0000 hourly 1 https://wordpress.org/?v=5.7.12 By: Theresa http://www.shebakeshere.com/2013/08/strawberry-oat-and-flax-muffins.html#comment-475661 Thu, 14 Nov 2019 03:05:56 +0000 http://www.shebakeshere.com/?p=1511#comment-475661 In reply to Emily.

Yes, I am baking them now and also have to bake them longer. I used fresh strawberries and am at closer to 18 min now

]]> By: Theresa Swenson http://www.shebakeshere.com/2013/08/strawberry-oat-and-flax-muffins.html#comment-475650 Wed, 13 Nov 2019 15:27:20 +0000 http://www.shebakeshere.com/?p=1511#comment-475650 Is there something else we can use to substitute the pastry flour and have them still come out good? I can get if need be but I can make them today if we don’t need it…

]]> By: Emily http://www.shebakeshere.com/2013/08/strawberry-oat-and-flax-muffins.html#comment-430805 Tue, 21 Nov 2017 03:25:12 +0000 http://www.shebakeshere.com/?p=1511#comment-430805 These were super delicious. However, I used frozen and thawed strawberries and these muffins were still not done after 20 minutes. I even used freshly milled wheat flour (which usually dries things up)! I think in the future I will cook them for 5 minutes at 425 (to help them rise a little better), turn down the heat to 350 and will cook another 20 – 25 minutes. Hopefully they will turn out better with these modifications! Thank you for sharing this recipe, though!

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