Directions:

1. Soak the oats: Mix the oats and yogurt in a large bowl. Let sit while you prepare the other ingredients.
2. Prep strawberries: Rinse, core, and chop the strawberries. Place them in a small bowl and sprinkle with white sugar and balsamic vinegar. Stir gently and set aside to macerate.
3. Preheat oven: Set oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
4. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, popcorn flour, baking powder, baking soda, salt, black pepper, and cinnamon.
5. Combine wet ingredients: Add eggs, melted butter, brown sugar, and vanilla to the oat-yogurt mixture. Stir until just combined.
6. Add dry to wet: Gently stir the flour mixture into the wet mixture using a wooden spoon. Mix until just moistened—don’t overmix.
7. Fold in strawberries: Add the chopped strawberries along with their juices. Fold gently into the batter.
8. Fill muffin tin: Spoon the batter evenly into the muffin cups.
9. Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
10. Cool: Let muffins cool in the tin for a few minutes before transferring to a wire rack.