Strawberry Shortcake Muffins

Preheat the oven to 350°F. Place baking liners in a 12-count standard muffin pan and spray the liners lightly with non-stick cooking spray. Set aside.

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.

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.