Yoghurt muffins with oat flake crunch

Yoghurt muffins with oat flake crunch

Total: 50 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 348 kcal
, Fat: 17 g
, Carbohydrate: 42 g
, Protein: 6 g

After the long, hot summer, autumn has finally arrived. Personally, I love autumn – and I especially look forward to being able to bake more often again. These muffins are quick to make. The yoghurt helps them to stay nicely moist and the oat flakes give them just the crunch they need. And if you have any left over, they can also be frozen. They're usually all gone in a day here, though!

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Muffins

150g cane sugar
2 eggs
1pinch salt
100g butter, melted, left to cool
200g plain greek yoghurt, plain
150g spelt flour
1 ½tsp baking powder
50g fine whole-grain rolled oats

Oat flake crunch

50g fine whole-grain rolled oats
2tbsp liquid honey
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Utensils

12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes lined with a paper case

How it's done

Muffins

Using a whisk, beat the sugar, eggs and salt in a bowl for approx. 5 mins. until light and fluffy. Add the butter to the mixture together with the yoghurt. Mix together the flour, baking powder and oat flakes, then stir into the dough. Divide the dough between the prepared moulds.

Bake: for 25 -30 mins. in the centre of an oven preheated to 180°C. Allow the muffins to cool a little, then leave to cool completely on a rack.

Oat flake crunch

Toast the oat flakes with the honey in a pan for 3-5 mins. Transfer the crunch to a sheet of baking paper and allow to cool. Decorate the muffins with the crunch.

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