Strawberry Shortcake Muffins

• 1/4 cups Light Brown Sugar
• 1 cup Sugar
• 2 whole Eggs, Beaten
• 2 teaspoons Vanilla Extract
• 6 ounces, weight Light Vanilla Yogurt
• 2/3 cups Unsalted Butter, melted
• 1 cup Flour
• 1 cup Whole Wheat Flour
• 1/2 cups Old Fashioned Oats
• 1 pinch Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1-1/2 cup Strawberries, Chopped

1. Preheat the oven to 350u0b0F. Place baking liners in a 12-count standard muffin pan and spray the liners lightly with non-stick cooking spray. Set aside.
2. In a large bowl combine sugars, eggs and vanilla. Stir in the yogurt and butter. In a separate bowl, mix flours, oats, salt, baking soda and baking powder. Stir the dry ingredients into the wet mixture. Fold in strawberries.
3. Divide the batter equally among the muffin cups. Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. You could also throw some blueberries in there for a festive 4th of July breakfast.

ubc, sugar, eggs, vanilla, vanilla yogurt, unsalted butter, flour, whole wheat flour, oats, salt, baking soda, baking powder, strawberries

Taken from tastykitchen.com/recipes/breads/strawberry-shortcake-muffins-2/ (may not work)