Henry and I had rise early to meet-up with a group of neighbors participating in a trail clean-up. These upcycled muffins were super easy to make and the perfect get-up-and-go breakfast baked good. And, they use Greek yogurt, one of my favorite baking ingredients because it leads to moist cake that is much lower in calories and fat than that using traditional ingredients.
Yield: 12 muffins
160 calories per muffin
Active time: 5 minutes
Total time: 25 minutes
ingredients
1/2 cup wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1 cup instant oats
1½ teaspoons baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
1 egg
1 cup Greek yogurt
2 tablespoons water
preparation
1. Preheat the oven to 425 degrees and line your muffin pan with liners.
2. Combine the flours, brown sugar, oats, baking powder, and salt in a large bowl. Stir, with a spoon, until blended.
3. Add the Greek yogurt, egg, and water, mixing until well incorporated The batter will be very thick, but feel free to add a bit more water if batter seems dry.
4. Add the chocolate chips and fold them into the batter.
5. Scoop the batter, by the spoonful, into the muffin liners. I like to use the two spoon method given the thickness of this batter. Use one spoon to take a heaping scoop the batter out of the bowl, and use a second spoon to drop the batter into the muffin liner.
6. Bake for 20 minutes, or until the tops are golden brown.
Original recipe found here.
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