Cranberry Yogurt Muffins (Coconut, Walnut, Oats) Recipe
Servings: 12
Ingredients
- 1 c. rolled oats
- 1 c. plain yogurt
- 1/2 c. vegetable oil
- 3/4 c. brown sugar, packed
- 1 x egg
- 1 c. all-purpose flour unbleached
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking pwdr
- 1 1/4 c. fresh cranberries cut in half
- 3/4 c. minced walnuts roasted
- 3/4 c. coconut flakes roasted
Directions
- LARGE BOWL: combine oats and yogurt, soak for 10 min. Add in oil, sugar and egg; mix well.
- Use a sifter to combine flour, salt, soda and baking pwdr. Sift themixture into the bowl. Also mix in cranberries, walnuts and coconut untiljust blended. Spoon into paper-lined muffin tins and bake: 20 min at 400 degrees.
- Yield: 2 dozen. COOKsNote: vary the 2nd dozen by adding zest from 1/2orange or possibly tangelo.
- Vanilla yogurt may be substituted for plain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 250 | |
| Calories from Fat 119 | 48% |
| Total Fat 13.69g | 17% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.23g | |
| Cholesterol 18mg | 6% |
| Sodium 371mg | 15% |
| Potassium 124mg | 4% |
| Total Carbs 29.25g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 15.12g | 10% |
| Protein 3.79g | 6% |
