These turned out pretty well. They were dense and hearty, and not very sweet - definitely a healthy-breakfast item, not something you'd bring to a brunch. I went for the absolute healthiest, lowest fat, lowest sugar, lowest calorie recipe I could find... but I think I can do better, so I'm not getting too attached to this one. More are on the way, because I still have a ton of raspberries and banana in the fridge.
I got the recipe here: http://www.kelownaparents.com/?p=67
1c. whole wheat flour
1c. rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnacom
1/2 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. yogurt
1/2c. brown sugar
1 c. strawberries
Pre-heat oven to 425. Grease 12 muffin cups. In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a seperate bowl, whisk together egg, milk, yogurt and sugar. Mix in strawberries. Stir strawberry mixture until evenly moist. Spoon into cups. Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean.
They're about 115 calories each.
1 comment:
Yogurt in muffins has a magical synergy. That's right. They look delicious!
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