Cranberry Yogurt Muffins(coconut, walnut, oats)

* Exported from MasterCook *

Cranberry Yogurt Muffins (coconut, walnut, oats)

Recipe By : Wisconsin Country Gourmet (Posted by Hanneman)
Serving Size : 24 Preparation Time :0:35
Categories : Muffins Wisconsin

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cups fresh cranberries -- cut in half
3/4 cup chopped walnuts -- roasted
3/4 cup coconut flakes -- roasted

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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