| 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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