Oatmeal Muffins with Chocolate Ganache

Rolled oats and vanilla, on one of those last days of winter, that Charles Dickens would say about that “it was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade”.

 

Yields 12 really quick. Filled with warm chocolate ganache for the last touch of the winter feeling.

 

Preheat oven at 350 F.
 

In a large bowl, combine:

- 2 cups rolled oats (old fashion)

- 1 cup plain yogurt (Balkan or Greek style)

Let sit for ~ 30 min then add the following, mixing well after each addition:

- 2 whole eggs

- 1/2 cup agave syrup

- pure vanilla extract

- 2 tablespoons vegetable oil

- 1 cup whole wheat flour 

- 2 tsp baking powder.

Do not over mix. Spoon batter into two 6-muffin pans lined with parchment paper. Baked for ~ 30 minutes until tops are golden and a toothpick inserted in the middle comes out clean.

For the ganache filling (optional):

Bring 1/4 cup heavy cream to a boil. Measure ~ 1/2 cup (unsweetened or semi-sweet, organic) chocolate chips into a medium bowl. Pour the hot heavy cream over the chocolate chips and let stand for a few seconds. Whisk until smooth and evenly combined. 

Fill the muffins with the chocolate ganache using a cupcake filling tip

Nutrients per 1 of the 12 muffins (without the filling):  Calories: 190, Total Fat: 6g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 38mg, Sodium: 21mg, Total Carb; 30g, Dietary Fiber: 3g, Sugars: 1g, Protein: 5.5g

Vitamin A: 2%, Vitamin C: 0%, Calcium: 4%, Iron: 6%