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.

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