Berry Yogurt Breakfast Muffins (adapted from The English Kitchen)
1 1/2 cups flour
3/4 tsp salt
2 tsp baking powder
1/3 cup old fashioned rolled oats (not instant!)
3 eggs
3/4 cup brown sugar
3/4 cup plain Greek yogurt
1 tsp vanilla
1/3 cup vegetable oil
about 1 1/2 cups fresh or frozen berries
granola
Preheat the oven to 400 degrees. Grease a muffin tin really well and set aside.
Sift the flour,salt, and baking powder into a large bowl. Whisk in the oats. Beat together the brown sugar, yogurt, oil and eggs.
Stir gently into the flour mixture, mixing only to combine. Gently fold in the berries. Spoon into the greased muffin tin.
Sprinke about 1 Tb of granola over top of each.
Bake for about 20 minutes, until well risen , and the tops spring back when lightly touched.Cool in the pan for about 5 minutes, then remove and cool on a wire rack, or serve warm! Store in a tightly covered container for up to two days.