Date And Oatmeal Yogurt Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
• Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.
• Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.
• Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
• Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Steps:

• In a bowl stir together the flour, the oats, the brown sugar, the baking powder, the salt, the cinnamon, the dates, and the walnuts and in another bowl whisk together the yogurt, the milk, the butter, and the egg. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Divide the batter among 6 paper-lined 1/2-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 30 minutes.

Steps:

• Combine oats and buttermilk and refrigerate for 8 hours.
• Preheat oven to 350.
• Combine flour, buttermilk mixture, brown sugar, canola oil, baking powder, baking soda, salt and eggs in large bowl.
• Beat with a mixer on medium speed until smooth.
• Fold in dates.
• Bake in muffin tins at 350 for 12-15 minutes.
• Cool muffins on wire rack.

Steps:

• Preheat oven to 375.
• Lightly grease 1/2 cup muffin tin or use paper liners.
• In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins.
• In another bowl, whisk together eggs, oil, and yogurt.
• Add yogurt mixture to flour mixture and stir until just combined.
• Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes.
• Yield: 10 muffins.
• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
• Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.