This recipe has been passed around my group of friends like a case of beer. It’s originally my friend’s mom’s recipe, but we all make it all the time now! It’s a little more than the regular number of ingredients I like to keep things, but it’s simple enough. And so delicious! How can you go wrong with oatmeal and yogurt in muffin form? It’s a great little snack, and not too nutritionally bad for you. And you can make them whatever flavor you want just by changing the yogurt!
Shopping List:
¾ Cup Sugar
1 Stick of butter
1 Egg
1 Cup (8oz) of Yogurt (any flavor!)
1 Tsp. Vanilla
1 Cup Flour
1 Cup Oatmeal
1 Tsp. Baking soda
Preheat oven to 350 degrees.
In a medium bowl, combine sugar and butter, and mix until well blended. I soften the butter first, it makes it easier. Then add the egg and vanilla. Mix well! Toss in the yogurt (I use Yoplait light – red raspberry is my favorite) and mix, mix, mix! Add baking soda, flour, and oatmeal (all at once) and mix until blended. I mix by hand, but you can use a mixer if you’d like. The batter should be the density of cake batter. (I made the mistake of adding too much flour once, and the consistency was more like cookie dough. Easy to scoop into muffin tins, but made the muffins dry and tasteless). Pour into greased muffin tin (I use a ¼ cup measuring cup as my scooper) and bake for 15 – 20 minutes.
Makes 12 servings.
Nutrition facts (based on my recipe calculator and using Yoplait yogurt)
Cal – 182 Fat – 6 Pro – 3 Carb – 28 Sod – 99
Difficulty – Easy Peasy
Yumminess - * * * * * (Moist and delicious)
Healthy-ness – A little less calories, and definitely less fat per muffin than regular muffins. I’m trying to figure out a ratio to add protein powder to give them a little extra umph.
Total Time: About 25 minutes.
