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The Practical Baker
Wednesday, January 5, 2011 • Posted January 5, 2011

Oatmeal Raisin Yogurt Muffins

Courtesy, Dannon Yogurt

I found this recipe on a container of yogurt. It sounded pretty good, so I tried it, and we’ve been very pleased with the resulting muffins. They are tasty, very moist, and reheat beautifully in either the microwave or in a conventional oven. While the recipe suggests using vanilla or strawberry yogurt, I think any of the flavored yogurts will work quite well for you. I made up two batches: one with vanilla; one with strawberry, and the family liked them both, equally well.


1 cup A/P flour

1 cup old fashioned rolled oats

½ cup firmly packed brown sugar

1 ½ teaspoons double-acting baking powder

½ teaspoon salt

¼ teaspoon cinnamon

½ cup raisins, plumped (soak them in HOT tap water for 10-20 minutes to "plump" them)

1 cup vanilla or strawberry yogurt

1 large egg, beaten lightly

2 tablespoons canola oil (I used regular vegetable oil)


Preheat oven to 375

Lightly grease muffin tins or use paper inserts

Stir together flour, oats, brown sugar, baking powder, salt, cinnamon and raisins

In another bowl, whisk together the yogurt, egg and oil

Stir yogurt mix into flour mix and stir batter until just combined

Divide batter among 10 of the cavities in the muffin pan

Bake on middle rack for 22-25 minutes

Remove muffins from oven and allow to cool for 5-10 minutes before trying to remove them from the pan; they’re very soft and will break up easily when they’re still hot from the oven.

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