Oatmeal Raisin Yogurt Muffins

Oatmeal Raisin Yogurt Muffins

Finally!! A muffin that is moist and good for you! This recipe comes from the Dannon Light and Fit vanilla yogurt lid. Of course, like all recipes I've changed some things which are listed at the end. Ingredients:
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1/2 cup firmly packed brown sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup raisins, plumped
1 cup Dannon Light & Fit Vanilla or Strawberry nonfat yogurt
1 large egg, beaten lightly
2 Tablespoons canola oil

Preheat oven to 375 degrees F.

Lightly grease 1/2 cup muffin tins for use paper liners. In bowl, stir together flour, oats, brown sugar, baking powder, salt, cinnamon, and the raisins; in another bowl whisk together yogurt, egg, and oil.

Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined.

Divide the batter among 10 cavities and bake the muffins on the middle rack for 22-25 minutes.

Yields: 10 servings (1 muffin per serving)

So I've added fresh blueberries instead of the raisins, 1/4 teaspoon nutmeg, and increased the cinnamon to 1 teaspoon.

I also found because the muffins are so moist the paper liners stick to the muffin. I use a silicone muffin tin and spray vegetable oil in the cups.