Yogurt Oatmeal Muffins

May 18, 2007

Here is my favorite muffin recipe, upon Charlotte’s request.

This recipe is very flexible. I like to make them either with just a mashed banana, or banana and choc chips, but you can really chuck in your own favorite combo of flavours and be guaranteed of success.

1. mix 1 cup unsweetened plain or vanilla yogurt and 1 cup rolled oats together and leave to soak in the fridge for half an hour.

2. after half an hour stir the following things in, making sure you fold the flour in last to avoid over beating: 1 egg, 1/2 cup vegetable oil (I use extra virgin olive oil, but it works ok with canola oil or whatever you prefer), 1/2 cup sugar, your own favorite combinations of fruit, nuts, chocolate, spices, 1 1/4 cup self raising flour (or plain flour plus one teaspoon baking powder).

3. the mixture makes 12 large muffins (1 tray) or 24 little muffins (2 trays – these are very cute). Grease your tray and spoon the mixture in. Cook for about 15 minutes in a fairly hot oven, 220 Celsius. You might need 20 minutes for the large muffins, but its worth checking them at the 15 minute mark and giving them the extra time until they are golden brown on top, and no longer squishy – they should spring back to the touch.

Eat them when they cool or even before they cool down. Delicious!

They last quite well for two or three days without going dry – good for school lunch boxes.


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