CommonGround volunteer Melisa Konecky shares her recipe for Strawberry and Oatmeal Muffins with Pure Nebraska viewers.


Strawberry Oatmeal Muffins
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  1. 1 cup quick-cooking oats uncooked
  2. 1/2 c. brown sugar packed
  3. 1 cup Greek yogurt OR light sour cream
  4. 1/3 cup oil
  5. 1 egg beaten
  6. 1 cup all-purpose flour plus some extra for the strawberries
  7. 1/2 teaspoon salt
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1 cup chopped strawberries
  1. Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil and egg to a medium bowl and mix very well. Set aside for 5 minutes.
  2. Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
  3. Preheat the oven to 400°F (200°C). Line a 12 cup muffin pan with paper liners.
  4. Toss strawberries in flour: Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
  5. Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the strawberries with 2-3 stirs.
  6. Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean.
  7. Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.
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