Recipe by Miss Annie
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.
Top Review by morlin
This one is a keeper! I use non-fat plain or vanilla yogurt in practically every muffin recipe I make but I am always guessing at just how much to use. I used the fat/yogurt ratio listed here and these turned out great! I did make a few changes -- more cinnamon, dried ginger, orange rind and craisins instead of blueberries. I'd take a picture but, even though they came out of the oven less than an hour ago, they are already gone.
- 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 See How It's Made
- Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 400º.
- Combine 1 1/2 Tbsps. oats and 1 1/2 Tbsps. brown sugar in a small bowl, and set aside.
- In another small bowl, gently toss blueberries with 1 tablespoons flour. Set aside.
- In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon.
- In a medium bowl, combine yogurt, butter, egg, and vanilla.
- Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
- Gently fold in blueberries.
- Fill muffin cups almost to top.
- Sprinkle reserved oats and brown sugar over muffins.
- Bake 18 to 20 minutes, or until golden brown.