In my quest to finish up all the yoghurt cups that Jason bought on special and didn't eat, before they expire June 30th, I have been quite creative. Adding yoghurt to things that I never had before. I also tried making frozen yoghurt with 4 of the cups, which just turned into block-of-ice yoghurt. After I let it thaw out a bit, I put it in the blender with some milk and it turned out great. Last night I made oatmeal & blackberry muffins with boysenberry yoghurt and crumble topping, so yummy and the best part, their purple!
The recipe made 12, but I have eaten two already. These aren't exactly low-fat, but I have been to my second yoga class in two weeks, so I think that justifies the second muffin. The crumble is so good! I could just eat that! The picture is taken on a puzzle that Jason found in the attic when he bought the house. We made it up at the kitchen table the other day and it is missing some pieces. We need to go on a puzzle piece hunt in the attic, but I have since filled it with many boxes of fabric to his dispair ;P (At least I make him muffins ;)
Recipe for Purple Berry Oat Muffins with Crumble Topping:
Pre-heat oven to 400* and grease or line 12, 2 1/2" muffin cups.
1 1/3 cup flour, 3/4 cup oats, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Combine dry mixture in a medium bowl and set aside.
1 beaten egg, 1 6oz cup of berry yoghurt, 1/2 cup of frozen berries, 1/3 cup cooking oil, 1 teaspoon vanilla. Combine in seperate bowl and then add to dry mixture. Spoon into muffin cups.
To make the crumble, combine 1/2 cup oats and 1/4 cup flour, 1/2 cup brown sugar. Cut 1/4 cup butter (I used a bit less) into mixture until it is lumpy. Sprinkle over muffin batter.
Bake at 400* for 18 minutes. Set out and let cool on rack. Enjoy!
