The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Saturday, April 20, 2013

Honey Yogurt Raisin Bran Muffins

Honey Yogurt Bran Muffins
These bran muffins are really scrumptious. And they came about by accident. Well, really they came about because I wasn't organized! I didn't have a lot of the ingredients I needed so I had to be creative and substitute. I'm glad I did!

They are full of Greek yogurt with honey, sour cream, avocado and applesauce. And more honey. And brown sugar. Seriously. But they aren't overly sweet, they just have a nice pleasant taste.

Here's what you need to make 24 large muffins:

1 cup of Greek Yogurt with Honey
1 cup of Sour Cream
2 tsp. baking soda
1/2 cup of brown sugar, not packed
2 eggs
1/3 cup of applesauce. I use homemade so there is no extra sugar
1 large avocado peeled and mashed 
1/3 cup of Canola Oil (approximate) What you do is put 1/3 cup applesauce in a measuring cup and add the mashed avocado. Then pour in your oil until the liquid reaches the 1 cup mark
2 cups bran. Buy the kind that says it is for making muffins
2 tsp. vanilla
2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
2-3 Tbsp. liquid honey
1 cup raisins (or blueberries)

You'll notice in the picture that there is no honey, flour or sour cream showing. I forgot to put the flour in the picture but there's no honey or sour cream in it because I didn't know I was going to add them until I started making the batter! That's right. I didn't have enough Greek yogurt so I added a cup of sour cream. And I added honey at the end because the batter was too dry. A serendipity moment...

Here's what to do. You're going to need 3 bowls, one should be fairly big.
Put the mashed avocado and applesauce in a one cup measuring cup, then add the oil until the one cup mark is reached.
Egg mixture after beating
In a large bowl, beat together the eggs, brown sugar, mashed avocado, applesauce, honey and oil. When it is well mixed, stir in the bran and vanilla.

In a second smaller bowl, sift the flour, baking powder and salt.
Yogurt and Sour Cream Mixture
In a third small bowl, put the Greek yogurt, sour cream and baking soda. The mixture will go kind of foamy so you don't want to let it sit too long.
Mixing it all together
Now take turns adding the flour mixture then the yogurt mixture to the egg-sugar mixture and stir well.

If the batter is too dry, add some more oil or applesauce.

Now coat the raisins in flour by putting them  in a small dish of flour, giving them a good shake then toss them into a strainer to shake the excess flour off. This prevents the raisins from clumping together when you add them to the muffin mixture.

You can add them now and stir everything together.

Using paper muffin liners, line 2 dozen large muffin cups and drop the batter into each with a large spoon.

Bake at 350' for 25-30 minutes. Mine in the photo below cooked about 5 minutes too long but they were still amazingly delicious!

Honey Yogurt Bran Muffins

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