So, you’d like some Heartland Cafe Raspberry Yogurt Muffins, you say? I didn’t at all mind stirring up a batch – they’re a perfect fit with my coffee and carb cleanse.
If you haven’t had them, these are nubbly muffins, thanks to the old-fashioned (large flake, not steel-cut) oats, but despite the quantity of oats they don’t quite come across as what you might otherwise envision as an oatmeal muffin. They’re hearty without being heavy; the oats almost melt away despite not having been soaked first, which many recipes do. I’m not convinced quick oats would produce the same texture, although I’m sure they’d be delicious either way.
The quantity of oil seems large until you compare it to the quantity of eggs, yogurt, flour and oil – it makes a large batch – 18 generous muffins – which keep well and are easily frozen. Of course it could be blueberries in these muffins, or rhubarb, plucked and chopped as soon as they poke through the ground, or chunks of ripe peach. The recipe instructs them to be baked at 350F for 25 minutes, but on the second batch I turned the oven up to 400F and liked the results better – in 20 minutes they were higher, springier and more golden than the first. (The front row middle muffin below was baked at a higher temp, if you can visually tell the difference.)
And I do like them with raspberries, not only because the combination reminds me of those early days in my relationship with coffee. One day soon I’ll add a handful of white chocolate chunks, too.
Heartland Raspberry Yogurt Muffins
Adapted from The Heartland Cafe Cookbook.
3/4 cup canola or other mild vegetable oil
1 cup brown sugar
3 large eggs
2 cups plain yogurt
3 cups all-purpose flour
2 – 2 1/2 cups oats (old fashioned, if you have them, or quick)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups frozen raspberries (don’t thaw them)
Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.
The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and raspberries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the raspberries, straight from the freezer. Either way.
Fill buttered or paper-lined muffin tins all the way, and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool. Makes 1 1/2 dozen muffins.