A whole wheat, oat, and strawberry muffin

This recipe came out of a late night baking experiement. It has been quite a while since I have tried my hand at developing a new recipe, but I was wide awake, Atticus was being wild, and I had two cartons of strawberries on the verge of going bad in my fridge.

I used my other whole grain muffin recipes as a starting place and worked from there.

Whole Wheat, Oat, and Strawberry Muffins
Yield: 24 muffins

Ingredients:
1 cup whole wheat flour
1 cup AP flour
1 1/2 cups rolled oats
2 tsps baking powder
1 tsps baking soda
1 Tsp cinnamon (I might cut this down to a tsp next time)
1/2 tsp salt
1 cup sugar
1/4 cup brown sugar
3 eggs (lightly beaten)
5 Tsps butter (melted and cooled)
2/3 cup vegetable oil
1 cup milk
1 Tsp vanilla
2 cups fresh strawberries (sliced)


Preheat the oven to 350 degrees. Line muffin tins with cupcake papers or spray with non-stick baking spray.

Combine the dry ingredients in the mixing bowl until consistently incorporated.

Add the slightly beaten eggs, cooled butter, oil, milk, and vanilla to the to the dry ingredients and mix.

Fold in the strawberries.

Fill the muffin tins and bake for 18 minutes or until the center of the muffin bounces back when lightly pressed.

I took these to the office, and everyone seemed to enjoy them. This was my first time to bake with strawberries. I was pleased with the result. If you try them, please pop back over and leave feedback.

Happy baking, y'all!