So are you ever baking, and have the sudden realisation of how much butter you just put into that bowl of icing? Or pour a couple of cups of sugar into the fudge and wonder, "Is this stuff seriously all that great for me?"
I'll admit it, those thoughts don't come around very often. Generally, I'm more that happy to use a couple of blocks of butter for croissants, or pour a container of cream into the caramel sauce. However, I stumbled across this recipe a while ago and I was intrigued by the ingredients...or lack thereof. Since then, I've been refining and perfecting the recipe to my taste and am super excited to present it to you :D
Let's get cracking!
2 1/2 cups of rolled oats
1 cup of plain Greek yoghurt
1/2 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of bicarb soda
Flavourings: this time, I did raspberry and white chocolate in one batch, and apple and cinnamon in another. However, you could very easily change the recipe to add blueberries, mashed bananas, chocolate chips, macadamias...whatever your little heart desires! ;)
- Line your muffin tins with foil or silicone liners - paper just doesn't seem to work very well with this recipe. If you don't have foil or silicone, then just grease the baking tins well with butter or oil.
- Put all of the ingredients excluding your flavourings (eg, raspberries and white chocolate chunks) into a blender or food processor and and process until the oats are smooth. The mixture will be quite runny, but if you let it sit for ten or so minutes, the oats soak up the moisture to make a thicker batter.
- Stir in the flavourings. I had about 1/2 cup each of raspberries and chopped chocolate for one half of the batter, and then finely chopped up a green apple and added a teaspoon of cinnamon for the other half. They were both delicious!
- Spoon the mixture into the muffin tins and bake at about 175C for 25-30 minutes.