Yoghurt and Oat Muffin Recipe
1 cup unsweetened plain yoghurt
1 cup rolled oats
1 egg
½ cup vegetable oil
½ cup sugar
1 ¼ cups self-raising flour
1 ripe banana mashed
½ teaspoon cinnamon
Alternative flavour combinations:
instead of the banana and cinnamon try adding
1 teaspoon vanilla extract and ½ cup chocolate chips or
½ cup mixed nuts and raisins
or make up your own variation with whatever berries and fruits are in season.
Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.
Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C / 400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.
Small muffins are excellent for school lunch boxes if there are any left over. They also solve that eternal dilemma of contributions to those school bake sales and class events when teachers ask for healthy foods only, but your child wants to take something delicious - if you tell the teacher what’s in the muffins they’re sure to count them as healthy, just use raisins and nuts rather than chocolate chips in this case!
Copyright 2007 Kit Heathcock