heartland cafe raspberry yogurt muffins

The restaurant is now closed, but we all remember the muffins. Makes 18 large, or 30 small

– 3/4 cup vegetable oil

– 1 cup brown sugar

– 3 eggs

– 2 cups plain yogurt

– 2 tsp vanilla

– 2 1/2 cups rolled oats

– 3 cups flour (white and whole-wheat)

– 1 tsp cinnamon (optional)

– 1 tsp soda

– 1 1/2 tsp baking powder

– 1/2 teaspoon salt

– 2 cups fresh or frozen berries (blueberries, raspberries)

– zest of lemon or orange (optional)

1. Beat oil, sugar, add eggs together. Stir in yogurt.

2. Combine dry ingredients, add raspberries, fold dry ingredients into wet without over mixing.

3. Spoon (1/4 cup) into parchment muffin cups and bake 20 to 25 minutes at 375F, until golden.

My variations: use chopped fruit such as apples, pears or rhubarb, sub fruit flavored yogurt (decrease sugar by 1/4 cup), add 1/2 cup chopped nuts.

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