Scotchie Muffins

It’s that time of year when everyone starts to get worried about diets – I’ve been instructed by those at Beardy Boyfriend’s work that they’re trying to eat healthier!  As a result, I’m trying to make recipes which are a little healthier without going overboard – I still want it to be a delicious treat!  I loved these butterscotch oatmeal muffins from Love from the Oven – and particularly loved the idea of making them with a bit more whole wheat flour and limiting the amount of oil in the muffins.  Regardless of my attempt to make them a wee bit more healthy, they were still delicious – and very much enjoyed by the builders!

Oatmeal Butterscotch Muffins (adapted from Love from the Oven)


1 1/3 cup of Green vanilla yogurt

1/2 cup melted unsalted butter (yes, you should actually melt it before you mix it in!)

1/4 cup sour cream

1/4 cup milk

1 tablespoon pure vanilla extract

1 egg

3/4 cup (94g) plain flour

3/4 cup (95g) wholemeal bread flour

1/2 cup (100g) brown sugar

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 cup oats (not pictured, because I was hoping Beardy Boyfriend would not realise I nicked his favourite oats)

1/2 cup butterscotch chips


Mix the yogurt, sour cream, milk, melted butter and vanilla together.

DSC_0335Mix in the egg.  Sift in the flours, baking powder, bicarbonate of soda,  Mix in the brown sugar.

DSC_0338Fold in the oats and butterscotch chips.  Heat the oven to 375F (190C) and bake the muffins for about ten minutes.

DSC_0340Just to note, despite all the baking powder and bicarbonate of soda, the muffins don’t rise that much, so fill the muffin cups near to the top.


And feel smug about the fact that you make delicious yet healthy (ish) muffins!


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