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Prep and Cook time: About 40
Minutes
Makes: 12 Servings
Ingredients
1/2 cup (1/4 lb.) butter or margarine, at room
temperature
1/2 cup firmly packed brown sugar
1 large egg
1/2 cup plain nonfat yogurt
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 cups regular rolled oats
1 cup raspberries, blueberries, or blackberries, rinsed and drained
Instructions
1. In a bowl with a mixer on high speed, beat 1/2
cup butter and the sugar until well blended. Beat in egg and yogurt.
2. Add flour, baking powder, baking soda, and cinnamon. Mix on low speed until
incorporated. Stir in oats. Add raspberries and stir gently to distribute
evenly; batter will be stiff.
3. Fill 12 buttered muffin cups (each 2-1/2 in. wide) equally with batter.
4. Bake in a 350° oven until muffins are browned, 25 to 30 minutes (20 to 25
minutes in a convection oven). Let cool about 5 minutes in pan, remove, and
serve warm or cool.
Nutritional Information
Per muffin:
209 cal., 39% (82 cal.) from fat;
4.5 g protein;
9.1 g fat (5.1 g sat.);
28 g carbo (2.2 g fiber);
161 mg sodium;
39 mg chol.
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