Muffin top

I have taken to eating breakfast in the car on the way to work. That way I can take my thyroid medicine when I wake up on an empty stomach, save time by not having breakfast at home, and get to work that extra five minutes early that allows me to get a slightly earlier shuttle. Although with the warmer weather last week, I decided I really should just walk to and from my car (~ 0.75 miles each way). And I like to cook. I went through a pancake phase, but they are hard to put syrup on and eat in the car. Now I am on a muffin kick.

My new recipe is a little heartier than the yogurt-banana muffins I have made before. Now that I have made them once, I will have to play with the recipe. I got those heart-shaped muffin foils to bring in muffins to work on Valentine's day. They work really well!

Anyway, here is the recipe from a Dannon Light & Fit yogurt. It of course called for its own vanilla yogurt, which I replaced with plain yogurt and vanilla.

1 c flour
1 c old-fashioned rolled oats
1/2 c firmly packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 c raisins, plumped (I just threw them in)
1 c yogurt
1 large egg, slightly beaten
2 tbsp oil
1 tsp vanilla

Preheat oven to 375. Mix dry ingredients and raisins. Mix yogurt, egg and oil. Add wet mixture to dry and stir until just combined. Divide to 10 muffins and back 22 - 25 minutes. The nutrition facts are approximate because I did not follow the recipe exactly, but: ~180 calories, ~4g fat, ~33g carbs, ~1g fiber, ~4g protein.

Next up, these breakfast recipes: quinoa ginger-pecan muffins and a baked oatmeal recipe I cannot seem to track a  link down for right now.