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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Simply luscious. This recipe is from a newspaper; on the back of the clipping is a partial television schedule that leads me to believe it is about 20-years-old...that and the dark tan color and crumbling edges. So it's either from central Illinois (Champaign-Urbana) or from Baton Rouge, Louisiana. Note that microplane graters have made this recipe a lot easier! The glaze supposedly is optional, but NOT in my opinion. Ingredients:
1 cup uncooked rolled oats |
8 ounces plain yogurt |
1/2 cup honey |
1/4 cup milk |
3 tablespoons butter, melted |
2 teaspoons lime zest |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt (optional) |
2 egg whites, lightly beaten |
3/4 cup powdered sugar |
4 teaspoons lime juice |
1 teaspoon lime zest |
Directions:
1. Preheat oven to 375 degrees F.
2. Line 12 cup muffin tin with paper cups.
3. Combine oats, yogurt, honey, milk, butter and lime peel in large bowl; mix well and let sit for 10 minutes.
4. Combine dry ingredients, mixing well (or sifting to mix well).
5. Stir egg whites into the oats mixture until well blended.
6. Add flour mixture to oats; mix just until dry ingredients are moistened.
7. Fill muffin cups almost full.
8. Bake in preheated oven 20 to 24 minutes or until light golden-brown.
9. Let muffins sit a few minutes then remove from pan and cool slightly.
10. For glaze, combine powdered sugar, lime juice and lime peel in a small bowl.
11. Dip muffin tops in glaze and let cool completely.
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