| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1 | ct | (8-oz) of flavored yogurt (any flavor) |
| 1 | c | Rolled oats |
| 1/4 | c | Water |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Soda |
| 1 1/2 | ts | Baking powder |
| 1/2 | c | Oil |
| 1/4 | c | Sugar |
| 1 | Egg |
INSTRUCTIONS
Invented this one myself because I never have buttermilk or plain yogurt on hand. Mix yogurt, oats and water. Let stand 20 minutes for old-fashioned oats or 10 minutes for quick oats. Add flour, salt, soda, baking powder, oil, sugar, and egg. Add a bit of water if the mixture is dry (some yugurts are more firm than others). Mix as briefly as possible and spoon out quickly: the baking powder starts rising very quickly! Bake in well-greased muffin cups to get a crispy-sweet crusty outside. (No paper liners!) Mixture makes 10-12 muffins. Bake at 350 degrees for 20 minutes. KATHY@COL.HP.COM (KATHY LANKFORD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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