1 cup Rolled oats
1 cup Plain yogurt
1/2 cup Vegetable oil
3/4 cup Brown sugar, packed
1 Egg
1 cup All-purpose flour, unbleached
1 tsp Salt
1/2 tsp Baking soda
1 tsp Baking powder
1 1/4 cup Fresh cranberries, cut in half
3/4 cup Chopped walnuts, roasted
3/4 cup Coconut flakes, roasted
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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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