The baking bug has struck! Usually this happens when I start to get overwhelmed & becomes my therapy. Therapeutic it is! The first thing I decided I wanted to whip up were some healthy, tasty muffins with a few specific ingredients in mind. I wanted muffins similar to a recipe I had when I was up in South Dakota. Their starbucks carried this muffin that no one else had, so I would always treat myself to one the morning after my overnight business trip. The three main ingredients were yogurt, oats & cranberries. I also wanted a recipe that had NO butter & used whole wheat flour. I searched & searched and found one that was almost right & I altered a bit to make it perfect. It turned out fantastic! After I baked I decided I needed big muffin tins, so I grabbed a pan that makes jumbo muffins for the next time. Hope you enjoy as much as I did! (oh, and one of the new features of my new blog platform that I am testing out today is the ability to upload very large images. My goal is to make your mouth water…is it working?)
1 c. rolled oats (I will use more than this next time around)
1 c. plain or vanilla yogurt
1/2 c. vegetable oil
3/4 c. brown sugar
1 c. all purpose flour (I used whole wheat flour to up the healthy factor!)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 c. cranberries
1. Mix oats in yogurt.
2. Add oil, sugar, and egg. Beat well.
3. Sift in flour, salt, soda, baking powder.
4. BEFORE stirring, sprinkle cranberries over flour mixture.
5. Stir to blend.
6. Fill muffin cups and bake at 400 degrees for 20 minutes. Yields 12 muffins.