Friday, October 16, 2009

Yogurt Granola Cups

Cup: (This cup recipe is not my original recipe.  It is a family recipe for Oatmeal Cake.)
Mix and cool:
3/4 cups boiling water
1/4 cup margarine
1/2 cup oatmeal

1/2 cup brown sugar
1/2 cup white sugar
1 eggs
1/2 teaspoon vanilla

Sift and add:
3/4 cups flour
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Heat oven to 350º F.  Generously grease 30 mini muffin tins.  Pour cup batter into individual muffin tins filling half way.  Bake for 12-15 minutes or until inserted toothpick comes out clean.  Press tops of muffin cups with a floured mini tart shaper or an upside down disposable plastic water bottle.  Cool in pan for 5 minutes.  Remove cups from pans and place on a cooling rack.  *I have found that when wanting to remove or cut sticky baked goods (brownies, fresh rice krispie treats...) the best thing to use is a plastic knife!  For some reason the baked goods will not stick to it.

1/2 cup raspberry yogurt
1 tablespoon raspberry jam
1/2 cup whipped topping, thawed

1/2 cup crumbled crunchy granola bars (i.e. Nature Valley® Granola Bars)
30 fresh raspberries
cinnamon for dusting

In a small bowl combine the yogurt and jam.  Fold in the whipped topping; set aside.  Spoon about 1/2 teaspoon of granola into the bottom of each cup.  Then, put a dollop of yogurt filling on top of each cup.  Garnish with a fresh raspberry and sprinkle with cinnamon.  Store leftover yogurt cups in an airtight container in the fridge.  *It is best to keep the components separate until ready to use.

Yield: 30 cups

*I was just recently introduced to mini tart shapers.  They are pretty cool!  My brain started going nuts with the idea and here is one of the products.  If you do not have a mini tart shaper to make the indent in the mini cakes an upside down disposable plastic water bottle will work just fine!  Have fun! 

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