How are Yogurt Blueberry raisins made?!


Question: They're mighty good!


Answers: They're mighty good!

INGREDIENTS: Yogurt Coating (natural evaporated cane juice, fractioned palm kernel oil, nonfat yogurt, blueberry powder, soy lecithin, lactic acid, vanilla, salt), Raisins. (Processed in a facility which uses peanuts and other nuts.)

Lowfat gingered blueberry oat muffins

A very low fat breakfast muffin packed full of nutrition. Also a filling snack for those that can't wait for mealtime.

Ingredients
1 1/4 cups - cooking oats (regular or quick cooking)
1/4 cup - organic apple juice
1 cup - Stonyfield Farm fat free plain yogurt
1/2 cup - light brown sugar (packed)
2 - egg whites
3 tbs. - light olive oil
3/4 cup - all-purpose flour
1/2 cup - stone ground whole wheat flour
1 tbs. - baking powder
1/2 tsp. - salt
1 tsp. - cinnamon
2 tbs. - finely minced crystallized ginger
1/3 cup - golden raisins
1 1/4 cups - organic blueberries, fresh or frozen
2 tbs. - finely chopped almonds - topping
1/8 tsp. - cinnamon - topping
1 tbs. - finely minced crystallized ginger (optional) - topping

Directions
Heat oven to 400 degrees F. Line a 12-muffin cup baking tin with foil baking cups. In a large bowl, stir together the oats, apple juice, yogurt and sugar. In a medium bowl whisk together the egg whites and oil. Fold into the oat mixture. In a small bowl, whisk both flours, baking powder, salt, cinnamon and ginger together. Stir dry ingredients into oat mixture until combined. Fold in raisins and blueberries. Divide batter among baking cups-cups will be nearly filled. Mix together topping ingredients; sprinkle over batter-dividing equally. Bake 22 minutes or until top of muffin when lightly touched springs back. Remove from oven, let set for 2 minutes. Transfer to a wire rack and cool completely for easy removal of paper liners.
Yields
12

http://www.stonyfield.com/Recipes/Recipe...
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