CRANBERRY OATMEAL AND YOGURT MUFFINS
A very light muffin with the taste of fresh cranberries in almost every bite of muffin with the added oatmeal to give a very chewy texture to a muffin that is perfect for breakfast or brunch.
Provided by Slocan cook
Categories Oatmeal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Grease a 12 cup muffin pan and set aside
- In a medium size bowl combine dry ingredients and set aside
- In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt.
- Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries.
- Stir in the oil and combine to make a glossy batter.
- Take a large spoon and place small amounts in each muffin cup filling 3/4 full.
- Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.
Nutrition Facts : Calories 220.8, Fat 7.1, SaturatedFat 1.4, Cholesterol 35, Sodium 184.4, Carbohydrate 34.9, Fiber 2.4, Sugar 14.4, Protein 5.4
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