This is one recipe that I probably should have posted a long time ago. I've been making these muffins for about two years now; they were the first muffins Xander ever tried. He usually wouldn't eat muffins because they tended to have chunks of fruit (like blueberry or raspberry, etc.) in them, and he's totally weird about chunks being in his muffins. Okay, if we're being honest here, he gets that weird chunk trait from me. But I am getting better with it, really! Him, on the other hand...well, we're still working on it.
So these muffins are great because they do not contain chunkiness, unless you count the oats, which are softened before going into the batter. I love how healthy these are. I like to use some whole-wheat flour as well as all-purpose, to give it a sturdier texture. The oats are fantastic in the muffin, too, because they really add substance to something which sometimes isn't the most filling food in the world. I mean, I love muffins as much as the next baker, which can be a problem sometimes when one muffin can be a caloric nightmare. Let alone two in one sitting, or three, or...you get the point. But these muffins are delicious and nutritious. Win-win!
The best part of all, though, is how crowd-pleasing they are. As I said, these were the first muffins Xander would ever eat, and now Evan loves them, although he's more of a muffin connoisseur than Xander was at his age. He's not nearly as picky; if it's been baked from scratch, he'll pretty much eat it! Bless him. If food is love, then he's been showered with love by me lately.
The kids like them plain, and they are wonderful that way. You can really taste the honey, as well as the little flecks of lime zest that dot the whole muffin. The whole-wheat flour is present, but not overwhelmingly noticeable, and they are moist despite the lack of fat in the recipe. Using yogurt in muffins is genius; it really keeps them healthy, yet the texture is still that of a muffin. You know, instead of a rock or something.
What really takes them over the top, though, if you are so inclined, is the lime glaze. It is so simple; it's just a powdered sugar glaze with lime zest and lime juice. I dipped the tops of a couple while they were still warm, and just let the glaze harden before we ate them. It drips down the sides before it sets, and just gives it an extra citrus-y punch that is irresistible. Yum!
This method doesn't work so well if you are planning to make the muffins ahead of time, though. That's why, most of the time, I forgo it. Once the muffins have been pre-glazed, they begin to very slowly soak up the glaze. By the next day, the tops of the muffins are wet and shiny, and you can no longer distinctly taste the glaze. Not that this is not tasty, but it totally ruins the effect! So I recommend saving the glaze for special occasions, or company.
adapted from Recipezaar
makes 12 muffins
For the Muffins:
1 cup plain yogurt (I used non-fat)
1 cup old-fashioned oats (not instant)
1/2 cup honey
1/4 cup milk
2 Tbsp. butter, melted (Smart Balance 50/50 Blend works fine, too)
2 tsp. lime zest (I zest 1 whole lime)
1 cup all-purpose flour
1/2 cup whole-wheat or whole-wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites, lightly beaten
For the Glaze:
3/4 cup powdered sugar
4 tsp. lime juice
1 tsp. lime zest
1. Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
2. Combine oats, yogurt, honey, milk, butter, and lime zest in a large bowl. Mix well and let sit for at least 10 minutes. Meanwhile, combine all the remaining muffin ingredients except for the egg whites, mixing well.
3. Stir egg whites into yogurt mixture, mixing well. Add flour mixture to yogurt mixture; mix just until dry ingredients are moistened. Divide batter evenly among the 12 muffin cups.
4. Bake for 20-24 minutes (I actually bake for 22), until light golden-brown on top. Let muffins cool slightly, about 10 minutes, and then turn them out onto a cooling rack.
5. While the muffins are cooling for 10 minutes, prepare glaze: combine powdered sugar, lime juice, and lime zest with a whisk, until sugar is dissolved and all ingredients are well combined.
6. Dip muffin tops in glaze, and allow the glaze to harden slightly before serving.