Yoghurt muffins with oat flake crunch

Name: Yoghurt muffins with oat flake crunch
Prep time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 1 ½ tsp baking powder; 150 g spelt flour; 150 g cane sugar; 2 tbsp liquid honey; 100 g butter; 2 eggs; 200 g plain greek yoghurt; 100 g fine whole-grain rolled oats; 1 pinch salt

desserts Baking sweet

Total: 50 min. | Active: 20 min.

vegetarian

473 Likes

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!

Claudia - stylingqueen

Ingredients

for 8 pieces

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

Oat flake crunch
50 g	fine whole-grain rolled oats
2 tbsp	liquid honey

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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