Categories: bread, breakfast, want to try
Ingredients
- 1 cup old-fashioned rolled oats (not instant)
- 1 cup plain low-fat yogurt
- 1 large egg, beaten lightly
- 1 teaspoon vanilla
- 1/2 cup packed light brown sugar
- 1/4 cup ( 1/2 stick) butter, melted and cooled
- 3 tablespoons canola oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup golden raisins
- 1/4 cup turbinado sugar or granulated sugar (see note)
Directions
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In a large bowl, combine oats and yogurt; let stand 1 hour (or refrigerate overnight).
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Preheat the oven to 400 degrees. Grease a tin that holds 12 1/2-cup muffins or 6 1-cup muffins.
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Add egg, vanilla, brown sugar, butter and oil to oat mixture, stirring until just combined.
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Sift together flour, salt, baking powder, baking soda and cinnamon into another large bowl. Add to oat mixture, stirring until just combined. Fold in raisins.
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Divide batter evenly among muffin cups. Sprinkle with turbinado or granulated sugar.
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Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
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Note: Look for turbinado sugar (such as Sugar in the Raw brand) in most supermarkets and health food stores.
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For Banana Coconut Pecan Muffins, substitute 1 cup unsweetened coconut milk for yogurt and 1 tablespoon rum for vanilla. Fold 1/2 cup sweetened flaked coconut, 1/2 cup chopped pecans and 1 diced banana into batter.
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For Blueberry Lemon Almond Muffins, substitute 1 cup buttermilk for yogurt, 1/2 teaspoon almond extract for vanilla and add 2 tablespoons freshly squeezed lemon juice. Add 1/4 teaspoon nutmeg to flour mixture; fold in 1/2 cup lightly toasted, sliced, chopped almonds and 1 cup fresh or frozen blueberries along with the grated zest from 1 lemon.
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For Apple Cinnamon Walnut Muffins, omit raisins. Increase cinnamon to 2 teaspoons. Add 1/2 teaspoon allspice to flour mixture. Add 1/2 cup chopped walnuts, 1/2 cup dried cranberries and 1 medium peeled, chopped apple to batter.
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For Spiced Chai Muffins, omit raisins. Add 1 teaspoon almond extract to batter. Add 1 teaspoon allspice, 1 teaspoon cardamom and 1/2 teaspoon nutmeg to flour mixture. Add 1/2 cup chopped, toasted almonds.
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For Chocolate Cappuccino Muffins, increase vanilla to 1 1/2 teaspoons. Add 3 tablespoons unsweetened cocoa powder and 1 tablespoon instant coffee to flour mixture. Substitute 3 ounces chopped dark chocolate for raisins.
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For Cherry Chocolate Muffins, add 4 tablespoons unsweetened cocoa powder, 1/2 cup chopped canned Bing cherries, 3 tablespoons Bing cherry syrup (from the can) and 1/2 cup semisweet chocolate chips to batter.
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For Orange Carrot Pineapple Muffins, add 1/4 cup orange marmalade, 1/2 cup grated carrots and 1/2 cup chopped frozen pineapple (or well-drained canned pineapple chunks) to the batter. Substitute 1 tablespoon rum for vanilla if desired. You could also add 1/3 cup coconut. These make for very moist muffins, so be sure to lightly oil entire muffin pan for easy removal.
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For Pear Ginger Muffins, add 1/2 teaspoon ground ginger to flour mixture. Add 1 peeled and diced ripe pear, 1/4 cup chopped candied ginger and 1/2 cup chopped pecans to batter. Substitute dried cherries or cranberries for raisins if desired.