Introduction: Oatmeal Yoghurt Substitution Muffins

Picture of 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.

Picture of 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.

Picture of 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!

Picture of 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!

Comments

MsSweetSatisfaction (author)2014-10-04

Awesome substitution! They look so tasty! Not to mention they sound way healthier! Thanks for sharing!

About This Instructable

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Bio: I’m a self-trained cook, cooking (and blogging about it!) for myself and my husband in our condo. Cue the cozy domesticity!
More by Margaret van Velthuyzen:Extra-Chocolatey Nanaimo BarsClean Eating Cranberry GranolaThree Ingredient Easy Peach Jam
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