Yield:
12 ServingsIngredients:
| ---DRY INGREDIENTS--- | ||
| 1 1/2 | c | All-purpose wheat flour, flour |
| 1 | c | oats |
| 1/2 | c | sugars sugar |
| 2 | ts | baking soda baking soda |
| 2 | ts | baking powder |
| 1/4 | ts | salt |
| 1 | ts | cinnamon |
| 3 | oz | Dried cranberries |
| 3 | tb | orange Peel |
| 1/4 | c | Chopped walnuts, walnuts; optional |
| ---WET INGREDIENTS--- | ||
| 1 | c | Vanilla yogurt, yogurt |
| 2 | egg white | |
| 1/4 | c | Canola oil |
| 12 | Muffin papers |
Preparation for Low Fat and Healthy Festive cranberry oat muffins Recipe:
In a medium bowl, whisk all dry ingredients. In a second medium bowl, whiskall 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 400ΓΈ F oven. Turn muffins out on rack and
allow to thoroughly cool. Can be frozen up to 2 months. Makes 12 muffins.
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