Low-fat festive cranberry oat muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | cup | Oats |
| ½ | cup | Sugar |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 3 | ounces | Melissa's Dried Cranberries |
| 3 | tablespoons | Melissa's Orange Peel |
| ¼ | cup | Chopped walnuts; optional |
| 1 | cup | Vanilla yogurt |
| 2 | Egg whites | |
| ¼ | cup | Canola oil |
| 12 | Muffin papers | |
Directions
DRY INGREDIENTS
WET INGREDIENTS
In a medium bowl, whisk all dry ingredients. In a second medium bowl, whisk all wet ingredients. Mix wet ingredients into dry until just moistened.
Divide batter between 12 medium muffin cups lined with paper baking cups.
Bake 18 minutes in preheated 400ø F oven. Turn muffins out on rack and allow to thoroughly cool. Can be frozen up to 2 months. Makes 12 muffins.
Recipe by:
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 15, 1998