Ingredients

• 1 cup all-purpose flour
• 1 cup old fashioned oats
• 1/2 cup brown sugar, firmly packed
• 1 1/2 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon (I went a little heavy on this(I love cinnamon!)
• 1/2 cup raisins (I omitted these, since I was using strawberry yogurt)
• 1 cup nonfat vanilla yogurt (recipe was written using Dannon Light & Fit) or 1 cup strawberry nonfat yogurt (recipe was written using Dannon Light & Fit)
• 1 large egg, beaten lightly
• 2 tablespoons canola oil (I used olive oil)

Instructions

1. Preheat oven to 375.

2. Lightly grease 1/2 cup muffin tin or use paper liners.

3. In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins.

4. In another bowl, whisk together eggs, oil, and yogurt.

5. Add yogurt mixture to flour mixture and stir until just combined.

6. Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes.

7. Yield: 10 muffins.

8. Note: As stated above, I omitted the raisins from this recipe, and we didn't miss them at all. Also, I added maybe 1-2 tablespoons of milk, just because the batter seemed a bit "dry." Finally, I did get 12 muffins out of this recipe, not 10. I don't know if my muffin tin has smaller cups than stated, or if the added milk "stretched" the batter a bit more.