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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 cup old fashioned oats, plus |
1 1/2 tablespoons old fashioned oats, divided |
1/2 cup brown sugar, packed plus |
1 1/2 tablespoons brown sugar, packed, divided |
1 cup blueberries (fresh or frozen) |
1 1/2 cups flour, plus |
1 tablespoon flour, divided |
1 tablespoon baking powder |
1/4-1/2 teaspoon cinnamon, ground |
1 cup fat free raspberry yogurt |
4 tablespoons butter, melted |
1 egg |
1 teaspoon vanilla extract |
Directions:
1. Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 400ยบ.
2. Combine 1 1/2 Tbsps. oats and 1 1/2 Tbsps. brown sugar in a small bowl, and set aside.
3. In another small bowl, gently toss blueberries with 1 tablespoons flour. Set aside.
4. In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon.
5. In a medium bowl, combine yogurt, butter, egg, and vanilla.
6. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
7. Gently fold in blueberries.
8. Fill muffin cups almost to top.
9. Sprinkle reserved oats and brown sugar over muffins.
10. Bake 18 to 20 minutes, or until golden brown.
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