Introduction: Oatmeal Yoghurt Substitution Muffins
I call myself the Queen of Substitutions. Why?
Well, this recipe is a perfect example! I started with this recipe. But I had leftover instant packets of oatmeal from my last camping trip and wanted to use them up. So I replaced the oatmeal with the random flavoured oatmeal I had lying around (mixed berry, I believe), and then reduced the amount of sweetener (honey) and salt that the recipe called for to compensate.
The recipe listed about half the flour as whole wheat but I didn’t have any, so I used white flour and then replaced a quarter cup with ground flax seed. I had some Greek yoghurt in the house in a flavour that I don’t like, so I tossed that in. I dumped it into one big bowl and mixed it up instead of doing the dry and the wet ingredients separately because meh. I realized that my loaf pan was dirty and didn’t feel like scrubbing it before baking the bread, so I used a muffin tin.
And they turned out great! Want to make some too? Read on!
Step 1: Dump and Mix.
Oatmeal Yoghurt Substitution Muffins
- just over 1 c. oats (or leftover packets of instant oatmeal, whatever flavour)
- 2 c. flour
- ¼ c. ground flax
- 2 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- ½ tsp. salt
- 1 c. probiotic Greek yoghurt, 0% fat, whatever flavour
- 1 egg
- 1/4 c. oil
- one large squirt honey
- 1 c. lactose-free 1% milk
Dump ingredients (less 1 tbsp. of oats) in a bowl and mix.
Yes, it's that easy.
Step 2: Bake.
Pour into muffin pan with liners. Sprinkle remaining tbsp. oats on top. Bake in 350 oven for about 20 minutes or until just starting to get golden on top.
Step 3: Eat and Preen!
Cool. Eat while patting yourself on your back for being both thrifty and healthy. I served them with a homemade Strawberry Peach Jam, and they were delish!
They’re not super-sweet, but because the yoghurt I used was flavoured (Key Lime, although I used more of the yoghurt top and less of the flavour bottom) and the oatmeal was a berry flavour, the muffins ended up being just right, with a hint of fruitiness. I’ve made this loaf before with various substitutions and it works out, so I knew what I could play with. And I think that that’s the key to substitutions – replace like with like, know your boundaries, and you’re good to go!
If you make this recipe and substitute something else, let me know! I'm always looking for more substitutions!
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