New Recipe: Yogurt/Oat/Pumpkin Spice Muffovers

Here is another recipe I came up with today.  I was inspired by noticing how leftover ingredients from my crusted baked chicken breast last night behaved in the oven.  They are for muffins/popovers.  They are less dense than muffins but more dense than a traditional popover - maybe I call them muffovers or muffers, etc.  They have a really good taste though.  BTW, I include weights with baking items - because I am told by my chef husband that bakers measure by weight, LOL. 3 cup/675 g of fat free greek yogurt 1 cup / 100 g Flaxseed Meal 2 cup/157g Oats (Rolled or Pinhead/Steel Cut NOT INSTANT) 1 tsp Salt (kosher works best) 2 tsp Baking Soda 2 tsp Cinnamon 1 tsp Nutmeg 1/2 tsp Allspice 1.  Preheat oven to 350. 2.  Toast the oats and flax seed either in a skillet on the stove top or in a single layer in the oven. 3.  Put the toasted oats and flax seed in a food processor or blender along with the other dry ingredients.  Pulse until the mixture has a uniform fine consistency. 4.  Fold the dry ingredients into the yogurt 1/3 at a time.  Do not do this in a food processor, or stir vigorously - you will cause the yogurt to separate.  Fold until the mixture has a uniform, thick consistency. 5.  Depending on how big you want the muffins to be, use a #10 to a #20 disher to scoop the mixture into a standard muffin tin.  a #15 disher works best. 6.  Bake at 350 degrees 25-30 minutes until a toothpick inserted into the muffin comes out clean. 7.  Cool in the tin 5 minutes or so then continue cooling on a cooling rack. Depending on how dense you want to make these you can take out a cup of the greek yogurt.  That will take the protein down.  You could also half the amount of baking soda.  Leave the salt out and these will have the taste of packing foam.  Any other spices desired can be substituted.  I'm all about fall flavors right now, so I went with pumpkin spices. NOTE ON NUTRITION LABEL:  MyND didn't have any fat free greek yogurt, so for the nutritional analysis I used 2%.

so these have no eggs?    sounds great. diane

They get their protein and acid for rise from the yogurt.  No eggs.  You could always add a cup of protein powder in lieu of a cup of the oat for additional protein.

good to know. most baked goods have some eggs to hold it all together. nice that this doesn't require that.   diane

These don't have a lot of strength, they fall easily. 

they taste pretty good though!