It's Secret Recipe Club time of the month again. As you all know, members of Secret Recipe club make another member's recipe and reveal it on a give day. It's great fun, lets you explore another blogger's recipes and lets you remember some recipes from long ago that you might not have made in a while. Everyone is super supportive and it's just a fun way to do something different.
This month, I had Cook with Sara. Sara is a woman from the Midwest who keep a blog of all her tried and true recipes. She has so many recipes on her blog that I didn't know what to choose. She has a great assortment of everything, but it seemed like a larger number of the recipes were quickbreads and desserts. I was debating between the Black Bottom Banana Pie and the Apple Fritter Bread but one day my husband was in the mood for muffins. I made these delicious Blueberry Yogurt Oatmeal Muffins instead and they were fantastic. They were hearty from the oat and filling (normally you don't just want one muffin, but these were perfect). They freeze wonderfully too and I was able to pop one in the microwave for 20 seconds before work in the morning and actually eat breakfast.
These are semi sweet but lack the usual amount of sugar most muffin recipes had. They also seemed to have less fat than usual but were still very moist and flavorful. My husband loved them (though he did not just have one muffin)
Excellent job Sara! So glad I picked this recipe for this month's Secret Recipe Club posting. I only made a couple tweaks, but no big ones (I always do 50/50 flour blends for breakfast breads... it just makes me feel better about myself at the end of the meal)
Blueberry Oatmeal Yogurt MuffinsIngredients
- 1 cup AP flour
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2/3 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup plain nonfat yogurt
- 2 eggs
- 3 or 4 Tbsp melted butter
- 1 tsp vanilla
- 1 cup frozen blueberries
- Preheat oven to 350 degrees. Mix together flours, oats, sugar, salt, baking soda and baking powder in a large bowl
- In a separate bowl, mix together yogurt, eggs, butter and vanilla. Add wet ingredients to the dry.
- Fold in blueberries and place into prepared muffin cups.
- Bake muffins 20-25 minutes until golden and springy. Enjoy with a nice cup of tea for breakfast.