Tuesday, July 10, 2012

Recipe: Blueberry 'n' Oats Muffins

BLUEBERRY 'n' OATS MUFFINS

Prep: 10 minutes
Total: 30 minutes
Makes: 12 regular sized muffins


Ingredients
1 container (6oz) Yoplait Lactose Free French Vanilla yogurt
1 cup old-fashioned or quick-cooking oats
1 egg, beaten
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 1/3 cup Gold Medal all-purpose flour (store brand works just as well)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt 
1 1/4 cups fresh or frozen blueberries (do not thaw)
Coarse sugar (optional)


Let's Get Started
1. Heat oven to 400*F. Place baking cups in 12 regular-sized muffin cups, or grease bottoms of only muffin cups.
2. In a large bowl, mix yogurt and oats.
3. Stir in egg, oil, and brown sugar.
4. Stir in flour, baking soda, cinnamon, and salt (batter will be lumpy).
5. Gently stir in blueberries (recipe calls for 1 1/4 cups, which I used, but felt I could get away with using just 1 cup, it's your discretion)
6. Divide batter evenly among muffin cups.
7. Sprinkle with sugar before putting the pan in the oven.
8. Bake 18-20 minutes or until golden brown (I have a gas oven and found after 15 minutes my muffins were done)
9. Immediately remove from pan & serve warm.


*BON APPETIT!*


When I made these, I made them the night before & the next morning I popped them back in the oven at 400*F for 3 minutes to warm them up (since we don't own a microwave) and it make a SCRUMPTIOUS breakfast! I even brought 4 muffins over to my neighbor which they seemed to enjoy! This recipe has to be my FAVORITE baking recipe ever, so far! It has the perfect amount of ingredients, the perfect amount of moisture, the perfect amount of soft and crunchy texture! I AM IN LOVE WITH THESE MUFFINS!! :D Enjoy & let me know how they turned out for you!
-Lindsey
RECIPE GATHERED FROM: www.pillsbury.com
PHOTO GATHERED FROM: My Instagram - Follow me: lindseypav
*All opinions, comments, and notations are my own!