Strawberry Yogurt Oat Muffins

• 1-3/4 cup Oat Flour
• 3/4 cups Granulated Sugar
• 2 Tablespoons Wheat Germ
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Baking Soda
• 1-1/2 cup Milk
• 1 cup Plain Greek Yogurt
• 2 whole Eggs
• 1/2 teaspoons Strawberry Balsamic Vinegar
• 2/3 cups Old Fashioned Oats
• 1/2 pounds Fresh Strawberries, Hulled And Coarsely Chopped

1. Preheat oven to 350u0b0F and line a 12-well muffin pan plus 3 more in a second pan with paper liners.
2. Whisk oat flour, wheat germ, baking powder, salt, nutmeg, and baking soda together in a large mixing bowl.
3. In another bowl, whisk milk, Greek yogurt, eggs and strawberry balsamic vinegar together. Pour those wet ingredients into the dry ingredients and whisk it all together just until it is a smooth batter. Switch to a rubber spatula and fold in the oats and strawberries.
4. Scoop a 1/3 cup portion of the batter into each lined well, then bake the muffins for about 30 minutes or so. A toothpick inserted in the center should come out cleanly. Let them cool in the pan for 10 minutes or so before removing them from the pan to finish cooling.
5. Serve immediately! They will also keep sealed in a container for a day. Enjoy!

flour, sugar, baking powder, ubc, ubc, ubc, milk, greek yogurt, eggs, strawberry balsamic vinegar, oats, fresh strawberries

Taken from tastykitchen.com/recipes/breads/strawberry-yogurt-oat-muffins/ (may not work)