|1||cup Fat Free vanilla or plain yogurt (from 2-lb container)|
|1||cup old-fashioned or quick-cooking oats|
|1||egg or 2 egg whites, slightly beaten|
|1/4||cup canola oil|
|1/2||cup packed brown sugar|
|2/3||cup all-purpose flour|
|2/3||cup whole wheat flour|
|1||teaspoon baking soda|
|1||teaspoon ground cinnamon|
|1||cup fresh or frozen (do not thaw) blueberries|
Preheat your oven to 400 degrees and grease the bottoms of a muffin tin. Take your oatmeal and yogurt and mix it together in a small bowl, like so. Then set it aside for a bit.
Stir in the flours, salt and cinnamon. It will look like this when you're done:
Next, add in your yogurt mixture.
Mix it all up. The batter will look kind of weird. It will be kind of like a thin oatmeal cookie texture, like so:
I used frozen blueberries. It's important that you don't thaw them before putting them in. If you thaw them they will get all juicy amd mushy and again make some pretty nasty muffins. After the blueberries are well incorporated, spoon the batter/dough (i'm not sure what to call it! It's thicker than batter, but too thin to be a dough!) evenly into twelve muffin cups. I ended up with about two rounded spoonfuls in each muffin cup.
Bake them in 400 degree oven for 18-20 minutes. I ended up baking mine for almost a half hour because my oven is super bad at maintaining a proper temperature. For whatever reason it doesn't like to be 400 degrees. It's either cooler, or it's about 450 degrees. So I baked these for about a half hour at 375 degrees. I could have baked them a bit longer, but they were still mighty tasty!
Mine were a bit ugly, but they were so SO so SO good. I ate them with some of the left over yogurt for breakfast. I may have eaten two at at time... Enjoy!