Craisin Yogurt Muffins
added 03/07/08
Makes 12 muffins
"They are very easy to prepare and the batter
keeps well in the refrigerator for several days if you want to double
the recipe. The yogurt makes for a very moist muffin," says
the author of this recipe, Sharan Locey of the Thimbleberry Inn
Bed and Breakfast in Bayfield, Wisconsin.
1 cup oats (quick-cooking or old-fashioned)
1 cup vanilla yogurt
1/2 cup vegetable oil
3/4 cup brown sugar
1 egg
1 cup flour
3/4 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup dried cranberries (craisins)
Powdered sugar
Preheat oven to 400¼F. Lightly grease muffin cups.
In a large bowl, combine oats and yogurt. Let sit 5 minutes. Add
oil, brown sugar, and egg, and beat well.
In a medium bowl, sift together flour, salt, baking soda, and baking
powder. Add to the oat mixture in the large bowl. Fold in craisins.
Fill greased muffin tins with batter and bake for 20 minutes. Sprinkle
with powdered sugar before serving
