After Thanksgiving ( Canadian Thanksgiving), I decided that we should take a break from dessert, you know.... Give my oven a break and my waistband too.
Well, it didn't last to long, just until the boys started looking for "something sweet" to eat. Just like that the break was over, so I took my base muffin recipe and " remodeled it" to turn it into this low-fat muffin that I absolutely love, and the boys too ( surprisingly). Not to sweet, but definitely a dessert. Makes 12 muffins.
2 cups of whole-wheat flour ( I used organic)
1/2 cup of rolled oats ( organic is best)
2 tsp of baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raw sugar ( or brown sugar if raw sugar not available)
1 large egg
1/2 cup buttermilk
1 cup of low-fat natural yogurt ( I had some blueberry yogurt left over that I used)
1 tsp of pure vanilla extract.
1 tbsp of whole-wheat flour
1/2 tsp cinnamon
3 tbsp of raw sugar ( or brown sugar)
1/4 cup of muesli ( granola, I used home made)
1 tbsp of vegetable oil.
Variations: substitute the yogurt with the same amount of puréed banana, or apple sauce.
Preheat the oven to 400˚F. Line a 12 muffin tin with paper liners, set aside.
In a large mixing bowl, combine the flour, rolled oats, baking powder, baking soda, cinnamon and nutmeg. Set aside.
In a different mixing bowl combine the sugar, egg, buttermilk, vanilla extract and yogurt. Mix well.
Add the wet ingredients to the dry ones and mix until just combined.
Divide the batter equally between the prepared tins.
To make the topping:
Combine all the ingredients in a small bowl and sprinkle equally over the top of the muffins.
Bake in the preheated oven for 20 minutes.
Enjoy! Without feeling guilty!