It is finally beginning to look, and feel, like spring here in Minnesota. The trees are getting buds, the snow has turned to rain (although it snowed as recently as last week!) and the earth is greening up. Another thing that felt like spring? Eating these muffins! I served these for dinner alongside a frittata, and they were a huge hit. And they're filled with good for you stuff like oats and whole wheat flour, not to mention the delicious and nutritious strawberries. Whether you make them for breakfast, dinner or a snack, you and everyone else will enjoy them!
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Strawberry Oatmeal Yogurt Muffins
1 ½ cups white whole wheat flour
½ cup oats
½ cup sugar
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 - 6 oz. container plain, strawberry, vanilla or coconut yogurt
1 large egg
1/4 cup vegetable oil
1 tsp. vanilla
1 cup diced fresh strawberries
Whisk together flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl and set aside.
In a medium bowl or large measuring cup, whisk together yogurt, egg, oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in strawberries to the batter. Divide batter evenly among 12 paper-lined muffin tins. Bake at 375 for 20-25 minutes or until a toothpick comes out clean.
Recipe Source: Adapted from The Lemon Bowl
Hi Sara,
ReplyDeleteI have everything I need to make your Muffins and I think I will do just that, they look so good! Thanks so much for sharing with Full Plate Thursday this week and have a great weekend.
Come Back Soon!
Miz Helen
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