Cranberry yogurt muffins (coconut, walnut, oats)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rolled oats |
| 1 | cup | Plain yogurt |
| ½ | cup | Vegetable oil |
| ¾ | cup | Brown sugar, packed |
| 1 | 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 |
Directions
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.