Yield: 24 Servings
Measure | Ingredient |
---|---|
1 cup | Rolled oats |
1 cup | Plain yogurt |
½ cup | Vegetable oil |
¾ cup | Brown sugar, packed |
1 \N | Egg |
1 cup | All-purpose flour; unbleached |
1 teaspoon | Salt |
½ teaspoon | Baking soda |
1 teaspoon | Baking powder |
1¼ cup | Fresh cranberries; cut in half |
¾ cup | Chopped walnuts; roasted |
¾ cup | Coconut flakes; roasted |
LARGE BOWL: combine oats and yogurt, soak for 10 minutes. Add oil, sugar and egg; mix well.
Use a sifter to combine flour, salt, soda and baking powder. Sift the mixture into the bowl. Also fold in cranberries, walnuts and coconut until just blended. Spoon into paper-lined muffin tins and bake: 20 minutes at 400 degrees.
Yield: 2 dozen. COOKsNote: vary the 2nd dozen by adding zest from ½ orange or tangelo. Vanilla yogurt may be substituted for plain.
Publisher: Wisconsin Trails Magazine, 1988.