Photo and recipe courtesy of Mill City Times
This recipe was adapted by Kim Eslinger, Mill City Times. She goes to the market every Saturday with her recipes/ingredient list for the week and does most of her shopping there. Oh, that all market shoppers did the same! Her husband, Dave Tinjum, documents her creations as well as capturing dozens of visuals each week, posting them and allowing vendors to use whatever they want. I have adapted the recipe a little further and didn’t include her notes as to which stalls carry which items since they are market specific. They are ingredients that can be found at many farmers markets, however. We both made them with fresh blueberries but I don’t know why other fresh fruits couldn’t be used. Strawberries are finished here but if there still are raspberries this week, I’m going to try those.
2 C Sunrise Flour Mill Turkey Red Refined Flour
1 C Sunrise Flour Mill Fresh Flaked Oats
2/3 C honey or sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
12 oz Greek yogurt (1 1/2 C)
2 large eggs, lightly beaten (or add the yolks now and beat the whites to just below soft peak and fold in at the end)
4 Tbsp unsalted butter, melted and slightly cooled
2 tsp vanilla extract
1 C fresh blueberries (or other fresh fruit)
Heat oven to 350 degrees (325 if using honey),
Combine flour, oats, baking powder, baking soda and salt in a bowl. Stir with a fork.
In another bowl combine honey, yogurt, eggs, butter and vanilla, whisking together.
Fold yogurt mixture into dry mixture so that it’s blended but don’t overmix or use a mixer.
Gently fold in fruit.
Gently fold in egg whites if you have done that step.
Spoon into greased or paper-lined muffin tins.
Bake until top is golden and springs back when touched, about 20-25 minutes.
Makes 1 1/2 -2 dozen.