Power Muffins

This is baking right now… but I made a loaf instead of muffins. I got the recipe from Domesticated Academic via Pinterest. I only took out the baking powder ingredient and substituted it for cream of tartar and more baking soda.

Once I taste them I may make some changes. Not sure of the butter is needed, and may lessen flour and add more oatmeal. Always looking for ways to cut out some calories when the recipe can mange without them. I think the kids will love to eat a slice with their breakfast tomorrow!

POWER Muffins (Yogurt & Oatmeal Muffins)

  • 2 c flour
  • 1 c oats
  • 2/3 c sugar
  • 1/2 t cream of tartar
  • 1 1/4  t baking soda
  • 1/2 t sea salt
  • 1 1/2 c Greek yogurt
  • 2 large eggs, lightly beaten
  • 3 T unsalted butter, melted and slightly cooled
  • 1 t vanilla extract
  • 1 c fresh blueberries
  1. Heat oven to 350°.
  2. Combine flour, sugar, oats, cream of tartar, baking soda and salt in a bowl.
  3. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  4. Fold yogurt mixture into dry mixture; stir to combine completely. The batter does get thick…
  5. Fold in blueberries.
  6. Pour into desired baking dish, loaf or muffin tin.
  7. Bake until top is golden and springs back when you gently touch it, 20-25 minutes. (The loaf will take longer, probably closer to 45 minutes or more)
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Categories: Baking & Cooking, Recipes

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  1. Baking Powder Substitutions and Other Uses For Baking Soda | Living The Simple Life - June 3, 2013

    […] Power Muffins (thecornfreekitchen.wordpress.com) […]

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