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Source: The Love of Baking (Robin Hood)
Prep Time: 15 min
Bake Time 25 min
Makes: 12 servings
Freezes: Excellent; reheat individually in microwave
Ingredients:
1 cup Robin Hood or Old Mill oats
1 cup Astro original Balkan style plain yogurt
2/3 cup light brown sugar, packed
1/3 cup Crisco oil
1 egg
1 tbsp. finely grated orange rind
1 cup Robin Hood Nutri flour blend
2 tbsp. ground flaxseed
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Europe's Best woodland blueberries, frozen
Additional Robin Hood or Old Mill oats for sprinkling
Method:
Preheat oven to 375F. Grease or line a 12 cup muffin pan with paper liners. In a large bowl, combine oats, yogurt, sugar, oil, egg, and rind.
In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda, and salt. Stir all but 2 tbsp. into oat mixture.
Toss frozen blueberries with reserved 2 tbsp. flour mixture. Fold blueberry-flour mixture into batter until just mixed.
Divide into muffin cups. Sprinkle each with additional oats. Bake in preheated oven for 23-25 minutes or until golden and tops spring back when pressed lightly. Cool on a wire rack.
Prep Time: 15 min
Bake Time 25 min
Makes: 12 servings
Freezes: Excellent; reheat individually in microwave
Ingredients:
1 cup Robin Hood or Old Mill oats
1 cup Astro original Balkan style plain yogurt
2/3 cup light brown sugar, packed
1/3 cup Crisco oil
1 egg
1 tbsp. finely grated orange rind
1 cup Robin Hood Nutri flour blend
2 tbsp. ground flaxseed
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Europe's Best woodland blueberries, frozen
Additional Robin Hood or Old Mill oats for sprinkling
Method:
Preheat oven to 375F. Grease or line a 12 cup muffin pan with paper liners. In a large bowl, combine oats, yogurt, sugar, oil, egg, and rind.
In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda, and salt. Stir all but 2 tbsp. into oat mixture.
Toss frozen blueberries with reserved 2 tbsp. flour mixture. Fold blueberry-flour mixture into batter until just mixed.
Divide into muffin cups. Sprinkle each with additional oats. Bake in preheated oven for 23-25 minutes or until golden and tops spring back when pressed lightly. Cool on a wire rack.
