These muffins will work. They will be full or oatmeal and raspberries. They will have minimal calories and still be equal part moist and delicious.
No need to know where the life jackets are or the emergency exits. Everything is, and will be, just dandy.
Say it with me: raspberry oatmeal low fat muffins.
This is my apple oatmeal low fat muffins rejigged with raspberries in it. But it is such a good adaption that merely adding a note of ‘you could swap out apples for raspberries’ would not suffice. It required as much time in the lime light.
The original recipe is good. The adaption is lovely.
This is the Qantas of muffins. Before that unfortunate Airbus 330 incident. Best not think about that. Here’s a picture of a kitten.
But that’s up to you.
2 cups of frozen or fresh raspberries
1 1/2 cups plain flour
2/3 cup firmly packed brown sugar
1 cup quick oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup fat-free milk
2 tablespoons olive or canola oil
1 tablespoon vanilla extract
1 cup plain fat-free yoghurt
2 egg whites
- Preheat oven to 190 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Place flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Mix with a whisk.
- Combine milk, oil, vanilla, yoghurt and egg whites. Stirring until well blended. Add wet ingredients to flour bowl, add raspberries and mix with a wooden spoon until just combined.
- Spoon into the prepared muffin tin and bake for 20-25 minutes or until a skewer comes out clean and muffins are golden. Makes 12.
Healthy? Awesomely so, even ever so slightly more so than the apple version. 155 calories per muffin.
Gluten free? I have done this with the apple version no probs. Substitute the flour and oats with GF versions of each and it converts across really well.
Storage: They freeze well, otherwise best eaten within a couple of days.