Oatmeal Yoghurt Muffins and the Queen of Substitutions

Platter o’ muffins! So yummy, so healthy, so easily made with whatever is in the house!

Want to know why I call myself the Queen of Substitutions? Well, this recipe is a perfect example! I started with this recipe. But I had leftover instant packets of oatmeal from my last camping trip and wanted to use them up. So I replaced the oatmeal with the random flavoured oatmeal I had lying around (mixed berry, I believe), and then reduced the amount of sweetener (honey) and salt that the recipe called for to compensate.

The recipe listed about half the flour as whole wheat but I didn’t have any, so I used white flour and then replaced a quarter cup with ground flax seed. I had some Greek yoghurt in the house in a flavour that I don’t like (Key Lime. The DH did the shopping. Thanks, sweetie!) so I tossed that in. I dumped it into one big bowl and mixed it up instead of doing the dry and the wet ingredients separately because meh. I realized that my loaf pan was dirty and didn’t feel like scrubbing it before baking the bread, so I used a muffin tin.

They turned out great! They’re not super-sweet, but because the yoghurt I used was flavoured and the oatmeal was a berry flavour, the muffins ended up being just right, with a hint of fruitiness. I’ve made this loaf before with various substitutions and it works out, so I knew what I could play with. And I think that that’s the key to substitutions – replace like with like, know your boundaries, and you’re good to go!

Measure and dump.

Measure and dump.

Oatmeal Yoghurt Substitution Muffins

  • just over 1 c. oats (or leftover packets of instant oatmeal, whatever flavour)
  • 2 c. flour
  • ¼ c. ground flax
  • 2 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • ½ tsp. salt
  • 1 c. probiotic Greek yoghurt, 0% fat, whatever flavour
  • 1 egg
  • 1/4 c. oil
  • one large squirt honey
  • 1 c. lactose-free 1% milk

Dump the ingredients (less a tbsp. of oats) in a bowl and mix together. Pour into muffin pan with liners. Sprinkle remaining tbsp. oats on top. Bake in 350 oven for about 20 minutes. Cool. Eat while patting yourself on your back for being both thrifty and healthy.

A big bite of yumminess!

Another substitution story: I made cake pops one time and brought some over to a friend. She really liked them and I was telling her how I made them, when she commented on how I had substituted a lot of the ingredients, and I thought, huh, maybe it isn’t that common to do. Is it? Cake pops are just crumbled cake mixed with icing, on a stick, and dipped in chocolate; they’re not that hard to make.

I make my own buttercream icing using butter, icing sugar, milk, and vanilla extract, but that day I had run out of butter (quelle horreur!). So I dumped in some yoghurt. Hey, dairy is dairy, yes? And then realized I was running out of sugar. So I dumped in some leftover jam. Sugar is sugar, yes? Since the “icing” was going to be mixed with crumbled cake anyway, I knew it didn’t have to have the same consistency, just the same taste and texture – those were my boundaries.

Then I mixed the cake with the “icing”, made the balls, stuck the sticks in them, froze them, and went to dip them in the chocolate. But…I didn’t have chocolate wafers for the coating! I did have chocolate chips though! I added some vegetable oil to the chocolate chips, popped it into the microwave for a minute or so, stirred, and I was good to go! You’d think after all the replacements, they wouldn’t taste good, or they’d look weird, but no, they were awesome! I stuck them in the freezer and pulled them out when I needed a quick dessert for surprise guests, and brought some to a friend, who shared them with her son, all of whom loved them.

Moral of the story: don’t be afraid to substitute! Just replace like with like and know the ingredient boundaries. Have you ever made substitutions to a recipe? Let me know in the comments!

Next Post: Fresh Salsa Smackdown! Which recipe will win the title of the tastiest salsa around?

32 thoughts on “Oatmeal Yoghurt Muffins and the Queen of Substitutions

  1. Geraldine

    You never cease to amaze (and inspire) me! I think I’m basically afraid in the kitchen but I’m changing my view after reading your blogs -it’s just food after all and it’s OK to experiment using the recipe as a “guide” rather than “gospel”. Thanks M – can’t wait for more inspiration 🙂

    1. Margaret Post author

      Awww, thanks G! What a nice thing to say! 🙂 I’ve made my share of kitchen mistakes, but you’re absolutely right, it’s just food! (Delicious food! Mmm…)

  2. Pingback: Triple Chocolate Tart with Homemade Peppermint Patties |

  3. Pingback: On My Mind: Traffic, the Increasing of, and Baking the French Way |

  4. Pingback: Memories of Meals Past: Roasted Harvest Veggies |

  5. Pingback: Memories of Meals Past: Chili-Topped Loaded Baked Potato |

  6. Pingback: Rum Balls and the Pleasure of a Shared Recipe |

  7. Pingback: Back Pocket Chocolate Chip Cookies, and Kitchen Try-Outs |

  8. Pingback: “What do you mean, there’s no more flour?” And other kitchen disasters. |

  9. Pingback: BCM: Pink Grapefruit Tart, and Zzzz’s |

  10. Pingback: Memories of Meals Past: French Toast with Homemade Oatmeal Bread |

  11. Pingback: Not Your Mother’s Tapioca: Coconut Tapioca with Caramelized Bananas, and Truth in Old Adages |

  12. Pingback: Nutella Buttons, and Why I Will Never Be A Skinny-Minny |

  13. Pingback: Memories of Meals Past: Days of Red Wine And Chocolate (Cupcakes) |

  14. Pingback: Memories of Meals Past: Strawberry Panna Cotta |

  15. Pingback: Baking at Midnight: Hand-Painted Fondant Cookies & DIY Sanding Sugar |

  16. Pingback: Waste Not, Want Not: Schoolhouse-Style Dinner Rolls |

  17. Pingback: BCM: I Can Bake A Cherry Pie! Or at least a Cherry Crumb Tart |

  18. Pingback: All Things Apple, or Let Us Eat (Apple) Kuchen! |

  19. Pingback: Salads I Have Known and Loved: Three-Bean Salad & What I Ate for Lunch |

  20. Pingback: Lemon Squares, French-Style & How Spring Has Sprung a Tad Early |

  21. Pingback: Odile’s Orange Cake, Birthday Surprises, and Butter-Related Incidents: Must be a BCM Post! |

  22. Pingback: Money, Art, & Multi-Tasking: Earl Grey Green Financiers |

  23. Pingback: Jammer Galette, Plus Where I Was When I Wasn’t Blogging |

  24. Pingback: Rose Frasier & the Case of the Missing Garnish |

  25. Pingback: Blueberries Gone Bonkers: A Galette Story |

  26. Pingback: French-Style Chocolate Chip Cookies and the Squish Factor |

  27. Pingback: Fake-It-Til-You-Make-It Fattoush Salad, & Boosting Nutrition Profiles - Approaching Food

  28. Pingback: Spinach Salad w/ Faro & Roasted Grapes: Memories of Meals Past + Salads I Have Known & Loved MASHUP - Approaching Food

  29. Pingback: Super-Easy Cream Cheese Icing When You Don't Have Any Cream Cheese - Approaching Food

  30. Pingback: Cake Icing 101, Plus How to Make Ganache in a Pinch - Approaching Food

  31. Pingback: Syrian-Style Chopped Salad: An Easy Beat-the-Heat Dish! - Approaching Food

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.