I haven't made the usual New Year's resolution this year to lose weight because it hasn't ever worked for me. After the first few days, and usually a whole bunch of salad, my resolution would fall by the wayside and I would be back to my old habits again.
Of course I now know that losing weight starts with a decision, a decision to change your life for the better in the long run, not just for a few days in the beginning of a new year. And so my decision has started with finding and making new recipes that are healthier and lower calorie, but still taste great. Because let's face it, if it doesn't taste good, we aren't going to eat it.
Which brings me to this recipe for Blackberry Yogurt Muffins, which are delicious and packed with good-for-you ingredients. These muffins include fruit, yogurt, oats, whole wheat flour and a few other simple ingredients. You can whip them up in the morning in a flash, and enjoy them all week long for breakfast, in your lunch, or as a snack.
You can also use different kinds of fruit in them, too. I have made them with blueberries and pears and they were all equally delicious. This recipe makes 12 muffins. When I made them with blueberries, I made a double batch and froze the second batch in the freezer for convenience. They defrost beautifully and are especially good if you pop them in the microwave for a few seconds afterwards.
These muffins are just plain yummy, and having one that is good for me and lower in calories really lets me fight the urge to indulge in those high calorie desserts that I love so very much. Every day the decision is mine to make, what I will or won't eat. And every day I'll keep trying my best.
Recipe for Blackberry Yogurt Muffins
1 cup quick-cooking oats
1/2 cup brown sugar, packed
1 cup plain or vanilla Greek yogurt
1/2 cup oil
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup blackberries, chopped
In a large bowl, combine oats, brown sugar, yogurt, oil, and egg. Beat well with an electric mixer until combined, let stand 5 minutes.
Sift in flour, salt, baking powder, and baking soda. Stir to blend. Fold in fruit. Fill paper muffin cups in muffin pan 2/3 full and bake for 18-20 minutes.
Makes 12 muffins.
-Post by Patricia