Strawberry Rhubarb Oatmeal Muffins

Sweetened with strawberries and rhubarb and made moist and hearty with oatmeal, eggs and Greek yogurt, these muffins taste like a sweet treat but are full of fiber, protein and vitamin C.


- Unbleached Flour - Quick Oats - Sugar - Baking Powder - Baking Soda - Table Salt - Eggs - Plain Non-Fat Greek Yogurt

Stir all dry ingredients together in a large bowl.

In a 2 cup measuring cup, add the eggs and beat until lightly frothy then add the yogurt, oil and vanilla and stir until mixed.

Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats while you chop the strawberries and rhubarb.

Line a 12 cup muffin tin with liners.  Stir in the chopped strawberries and rhubarb into the batter and then spoon into the muffin cups.

When done, test with a toothpick, it should come out dry.  The muffins will be lightly browned on some edges but not brown all over.

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