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FAT FREE, Converted by using
applesauce in place of oil |
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Cranberry Yogurt Muffins (These are our favorite) |
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TEMP |
400 Degrees F. |
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TIME |
20 Minutes |
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MAKES |
12 Large Muffins |
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1 |
cup rolled oats |
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1 |
cup yogurt |
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1/2 |
cup unsweetened applesauce plus 2
tbls. (original called for 1/2 cup of oil) |
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3/4 |
cup brown sugar or brown sugar twin |
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2 |
egg whites, (original called for 1
egg) |
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1 |
cup all-purpose flour |
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1 |
tsp salt |
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1/2 |
tsp. Baking soda |
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1 |
tsp. Baking powder |
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1 |
cup blueberries (frozen are OK) or
dried Cranberries chopped in half |
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Preheat
oven to 425 degrees F., Pam spray and then wipe with paper towel muffin tins |
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1 |
Soak oats in yogurt |
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2 |
Add applesauce, sugar and egg
whites. Beat well |
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3 |
Sift in flour, salt, soda, baking
powder |
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4 |
Before stirring, sprinkle berries
over flour mixture |
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5 |
Stir to blend. |
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6 |
Fill muffin cups. |
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7 |
Bake
at 400 for 20 min, till a tooth pick inserted comes clean & surface of
muffins is dry |
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Freeze well |
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Makes about 14 - 16 average muffins. |
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