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 1¼ cups unsifted all-purpose flour- 1 tablespoon baking powder
- 1 cup quick-cooking oats
- 1 cup Plain Mountain High Yoghurt
- ¾ cup pure maple syrup
- ¼ cup butter, melted and cooled
- 1 egg, slightly beaten
- ½ cup raisins
- Pecan halves
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In a medium bowl, combine flour and baking powder.
In a large glass or ceramic bowl, combine oats and yoghurt. Let stand 5 minutes. Stir in syrup, butter, egg, and raisins. Mix well. Add flour mixture, stirring until just moistened. Fill greased muffin cups 3/4 full. Top each muffin with a pecan half or two.
Bake at 400ºF for 20 to 25 minutes until golden or a toothpick inserted into center of muffin comes out clean. Cool 5 minutes. Remove from pan. Serve warm.
Makes about 12 muffins.
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| Calories - 220 |
| Total Fat - 7g |
| Cholesterol - 30mg |
| Potassium - 181mg |
| Sodium - 160mg |
| Total Carbohydrates - 35g |
| Protein - 4g |
| Fiber - 2g |
| Calcium - 8% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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