Ingredients:
1 cup whole milk
1 cup plain yogurt
1 cup rolled oats
1 ⅔ cup spooned and leveled whole wheat flour
1 tsp baking soda
1 tsp salt
2 large eggs
¾ cup packed brown sugar
2 Tbsp melted butter OR
2 Tbsp applesauce
Equipment:
Large jar or bowl with a lid
Bowls
Rubber Spatula
Whisk
Measuring cups and spoons
Muffin tins
Baking liners, optional
Pot holders, dish cloths
Directions:
- Gather all the ingredients and equipment.
- Pour the milk, yogurt, and rolled oats into a container with a lid and let them soak for at least 4 hours or overnight in the refrigerator.
- Preheat the oven to 375ºF. Grease the pans with butter and dust them with flour, or line them with paper liners.
- In a large bowl, combine the flour, baking powder, and salt. Set the dry ingredients aside.
- In a separate bowl, whisk the eggs and sugar together Add the butter and the soaked oats, stirring until everything is fully combined, about 2 minutes.
- Pour the wet mixture into the dry ingredients. Gently fold until the mixture is thoroughly blended and no flour remains.
- Fill the muffin pans three-quarters of the way full with batter. Bake until firm and a toothpick inserted comes out with a few crumbs, 30 to 40 minutes.
- Carefully remove the pans from the oven. Set them on a rack to cool for about 10 minutes. Then remove the muffins from the pan.