Yoghurt, blueberry and oat muffins


I went skiing with a few years ago and stayed in a chalet where the host only knew how to make one kind of cake: yoghurt. Every day he made a slightly different version. Different flavours of yoghurt, sometimes with icing, one time he even got really fancy and baked it in a Bundt pan. While I found this somewhat uninspiring to eat every day, the method for making it is pure simplicity. Basically, you use a pot of yoghurt, and then use that same pot to measure out everything else. I had a giant tub of yoghurt so I used a cup measure for this particular recipe, but a pot of any kind of yoghurt will do. There’s no butter or stiff ingredients, so you don’t even need elbow grease to make it all come together. And yes, I made it into muffins, but you don’t need to be fancy like me. I just wanted to use the muffin shape as an excuse to eat cake for breakfast. You can be extra fancy and bake it in a funny-shaped pan. I added 1 cup oats instead of 1 more cup of plain flour, but you don’t need to follow that. Change the fruit. Add cocoa powder. Ice it. Or don’t, it works great plain. This is pretty much the only baking recipe I know where you can’t go wrong. Have fun.


1 cup low-fat Greek yoghurt
1 cup vegetable oil
2 cups caster sugar
2 cups plain flour
1 cup oats
1 tbsp baking powder (that’s 1.5 tsp (ish) per cup of flour+oats)
1 tsp vanilla extract
3 eggs
1 cup blueberries

Makes 12-15 muffins
Calories: 310
Takes 5 minutes to put together, 25 minutes to bake

Preheat the oven to 180C/fan160C. Mix all the ingredients together in a big bowl and it will come into a batter. Put it into whatever baking utensil you choose. Pop in the oven for 25 minutes, until a toothpick inserted into the middle comes out clean.



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