Happy Friday everyone! If you’re looking to do some baking in the next couple days, I have the recipe for your! These muffins are not overly sweet and they have oatmeal to increase the fibre and make them more filling. Even better, there’s no oil, like you’d find in many muffin recipes, and there’s only 1/3 of a cup of sugar, other than what’s in the yogurt! I used raspberry yogurt in my muffins, but if that’s not your thing, you could use strawberry or vanilla and get very similar muffins. The raspberry yogurt doesn’t give it a ton of taste, just a little bit of raspberryness when you first bite into the muffins. These are great to keep on hand for work lunches, for grabbing while working at weird hours, and with a mug of tea for breakfast. I’m really happy with how they turned out and I hope you are too! This recipe makes a dozen muffins.
Also, I’m on the hunt for more interesting dishes and placemats or napkins to use for foodstyling so if anyone has any ideas where to find some, let me know!
As always, if you like what I’m doing, share it with your friends, family, enemies, dog… whoever! You can also like me on Facebook!
- 1 1/4 cup quick oats
- 1 1/4 cup whole wheat flour
- 4 tsp baking powder
- 1 tsp salt
- 1/3 cup brown sugar
- 1 1/4 cup skim milk
- 1 egg
- 1/2 cup raspberry yogurt
- 3/4 cup semi-sweet chocolate chips
- Preheat the oven to 350F.
- In the mixing bowl, combine the oats, flour, baking powder and salt. Stir to mix thoroughly and add the sugar. Mix again.
- Slowly add the milk, stirring continuously. Beat in the egg and yogurt.
- Stir in the chocolate chips.
- Grease a muffin tin.
- Carefully use a scoop to distribute the batter evenly between the 12 muffins.
- Bake the muffins for 17-20 minutes, or until a fork inserted into a muffin comes out clean.
- Let cool and serve!