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
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Cranberry Yogurt Muffins (Coconut, Walnut, Oats)
Servings: 12
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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