These muffins were a treat. Light and fluffy, full of flavor and would be the perfect accompaniment to a cool fall morning, or delightful afternoon snack.
The original recipe is darn good so I'm linking you all back there (although I did make a few small changes, noted below). The author has so many variations on this tasty muffin so I think you'll be inspired as well.
Soak oats, vinegar and milk for one hour
Add egg, brown sugar
Then add the melted butter
Sift the dry ingredients into the wet. Don't skin the sift. It makes these especially light, delicate and flaky. Don't skip the sift!
Never mind my nasty, rusty, torn sifter.
The old gal still gets the job done, so I still give her love. Lots and lots of love.
Gently fold mixture together
So here is where a vere from the original recipe a tad.
I like yogurt. I like to cook with yogurt. Especially bake.
So to make the batter a tad more to the consistency I prefer I added a bit of plain yogurt. Maybe about a 1/4 cup.
Do it people. It adds a slight richness and fluff that can't be beat.
Now gently fold in your fresh berries, or add ins of your choice
Gently fold, I say.
You should be able to see the folding action, like so
Grease, or line your muffin cups and fill
Press a few fresh berries into to top of each muffin
Gentle. Slightly sweet. Fluffy.
Enjoy a delicate treat that isn't too sugary to send you off the health path.
-Mother Fish
