Ingredients
Whole wheat flour – 1 cup
All – purpose flour – 1 cup + 2 teaspoons to toss the Strawberry
Light brown sugar – 1/2 cup
Baking soda – 1 teaspoon
Baking powder – 2 teaspoons
Strawberries – 1 1/2 cups (Chopped)
Oats – 3 tablespoons
Egg – 1
Yogurt – 1cup (without lumps)
Melted butter – 1/2 cup
Lemon zest – 1 1/2 lemons or 1 extra large lemon
Lemon juice – 2 teaspoons (freshly squeezed)
Salt – 1/2 teaspoon
Granular brown sugar (optional)
Method
Pre- heat the oven to 400 deg Fahrenheit (approximately 205 deg C)
Arrange 12 paper muffin cups in a standard muffin pan
Toss chopped strawberry in 2 teaspoons of all- purpose flour and keep aside.
In a bowl add the dry ingredients – all- purpose flour, whole wheat flour, baking
soda, baking powder, salt, oats and mix till the oats are evenly distributed.
In a large bowl add sugar, lemon zest, lemon juice and mix well. Stir in the oil, egg and yoghurt until it is combined.
Add the dry mixture to the batter and gently mix with a wooden spoon until no or few lumps are visible.
Add tossed strawberries and gently fold in the batter to combine well.
Scoop out even amount of dough to the prepared muffin bins and bake to 13 – 15 mints or until done.
Once they are done,remove and place them on a wire rack (sprinkle some granular brown sugar immediately on the top of the muffin to make it more sweet (optional)).
