Yogurt Oatmeal Muffins with Raspberries, Blackberries and Strawberries

1 and 1/4 cups old-fashioned rolled oats 

2 cups nonfat plain yogurt

2 large eggs, or a Vegan egg substitute, or 1/2 cup egg beaters for the same amount

1 1/4 cups packed dark brown sugar

1 cup canola oil or olive oil

2-1/2 cups all-purpose flour (or a mixture of 1 1/4 cups all-purpose and 1-1/4 cups whole wheat flours)

2-1/2 teaspoons baking soda

2 cups of Cascadian Farms Antioxidant Blend fresh raspberries, blackberries and strawberries,  partially thawed.

I  baked only enough muffind for  me for a couple days and then I baked the rest of the batter into a small cast iron skillet that I breast with canola oil before I added the battery and then I baked it at 350 degrees for 30 minutes. I added some pretty cake decorating garnish before baking. 

  1. In a large bowl, stir together the oats and yogurt. Cover and refrigerate for 1 hour to soften the oats. If you mix the batter the night before there’s no need to do this.
  2. Preheat the oven to 350 degrees.
  3. In a separate Bowl, stir the flour and baking soda. Stir the flour mixture into the egg mixture until just combined.
  4. Just before baking, fold the frozen berries or dried fruit into the batter. If you’re using fresh fruit mixture and stir it very carefully to avoid breaking or crushing them.
  5. Line two dozen muffin tin cups with paper muffin cups and scoop the batter evenly into the muffin cups. Or you can grease some custard cups with non-stick canola oil or olive oil spray, and then just make what you want of the muffins and store the rest of the batter in the fridge. I date everything that goes in the fridge with tiny circular labels so that I always know what’s fresh and it tells me what to use first. I cleaned out a yogurt container and stored the rest of the muffin batter in that, and then I can make one or two muffins every couple days and they stay fresher that way. You just want to use the batter up within one week.
  6. Bake until the muffins are golden brown and spring back when pressed lightly with a fingertip, about 30 to 40 minutes.
  7. Transfer the muffin tins to a wire rack to cool. Serve the muffins warm or at room temperature.

Add whatever kind of beer you like to this. You can also add mashed banana instead with some walnuts or pecans to flavor it up. It’s not a sweet muffin but it’s delicious and healthy and good for you. You can substitute the all-purpose flour for whole wheat pastry flour if you like too.

      This recipe came from the fabulous cookbook and lifestyle guide that I highly recommend called “Wolfgang Puck Makes it Healthy.”

      I adapted the recipe slightly.

      Paulette Motzko.

      July 8th 2017 at 10:05 a.m.

      Updated on July 20th 2017 at 9:20 a.m.

      Updated July 25th, 2017