Ingredients
-
1
-
1 1/2
-
1/2
-
1 1/2
-
1
-
1 1/2
-
1
-
1
-
1/4 - 1/2
-
1
-
4
-
1
-
1
-
-
Directions
Berry Oatmeal Muffins, The fat in the muffins is just enough to make the texture right, but not too much fat I found this recipe in BH&G magazine, and tested them I thought they were some of the best of low fat muffins I ever made , This one is a keeper! use non-fat plain or vanilla yogurt in practically every muffin recipe I make but I am always guessing at just how much to use used the fat/yogurt ratio listed here and these turned out great! I did make a few changes — more cinnamon, dried ginger, orange rind and craisins instead of blueberries I’d take a picture but, even though they came out of the oven less than an hour ago, they are already gone , This one is a keeper! use non-fat plain or vanilla yogurt in practically every muffin recipe I make but I am always guessing at just how much to use used the fat/yogurt ratio listed here and these turned out great! I did make a few changes — more cinnamon, dried ginger, orange rind and craisins instead of blueberries I’d take a picture but, even though they came out of the oven less than an hour ago, they are already gone
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Steps
|
1
Done
|
Prepare Muffin Pan With Cooking Spray, or With Paper Baking Cups. Preheat Oven to 400. |
|
2
Done
|
Combine 1 1/2 Tbsps. Oats and 1 1/2 Tbsps. Brown Sugar in a Small Bowl, and Set Aside. |
|
3
Done
|
in Another Small Bowl, Gently Toss Blueberries With 1 Tablespoons Flour. Set Aside. |
|
4
Done
|
in a Large Bowl, Combine Remaining Oats, Sugar, Flour, Baking Powder, and Cinnamon. |
|
5
Done
|
in a Medium Bowl, Combine Yogurt, Butter, Egg, and Vanilla. |
|
6
Done
|
Gently Stir Yogurt Mixture Into Flour Mixture Until Dry Ingredients Are Moistened, but Batter Is Still Lumpy. |
|
7
Done
|
Gently Fold in Blueberries. |
|
8
Done
|
Fill Muffin Cups Almost to Top. |
|
9
Done
|
Sprinkle Reserved Oats and Brown Sugar Over Muffins. |
|
10
Done
|
Bake 18 to 20 Minutes, or Until Golden Brown. |
