Denver Post Oatmeal Muffins

This recipe was published in the Denver Post in 1986.  These are an excellent breakfast muffin with a much better flavor than you'd expect from the list of ingredients.

Yeah, yeah . . . I'm not a food stylist.

1 cup rolled oats
1 cup plain yogurt (very cutting-edge in 1986 . . . )
2 eggs or 4 egg whites
1 cup whole-wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda

Optional: Raisins or fruit chunks.  I like to add diced apple and a pinch of cinnamon and ginger.

Preheat the oven to 400 degrees and butter the muffin tins.  This makes about 18 muffins.

DO NOT use paper tin liners.  They will stick like nothing you've ever seen and you'll end up either wasting a lot of muffin or eating a lot of paper.  I've already made this mistake for you, so just trust me.

Combine the oats and yogurt and let stand for at least 30 minutes while you assemble the rest of the ingredients. 

Add the eggs and sugar and mix well.  Add the rest of the ingredients until just combined.

Fill tins 2/3 full and bake about 20 minutes.