| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Wisconsin | Muffins | 24 | Servings |
INGREDIENTS
| 1 | c | Rolled oats |
| 1 | c | Plain yogurt |
| 1/2 | c | Vegetable oil |
| 3/4 | c | Brown sugar, packed |
| 1 | Egg | |
| 1 | c | All-purpose flour; unbleached |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 1/4 | c | Fresh cranberries; cut in half |
| 3/4 | c | Chopped walnuts; roasted |
| 3/4 | c | Coconut flakes; roasted |
INSTRUCTIONS
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 1/2 orange or tangelo. Vanilla yogurt may be substituted for plain. Publisher: Wisconsin Trails Magazine, 1988.
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