Oatmeal-Cranberry Muffins



½ cup fat-free milk

1 (8-ounce) carton nonfat vanilla yogurt

¾ cup uncooked oats

½ teaspoon vanilla extract

1 egg

1 teaspoon melted butter

1½ cups flour

1/4 cup brown sugar

½ teaspoon cinnamon

½ teaspoon baking soda

2½ teaspoons baking powder

½ teaspoon salt

½ cup dried cranberries or raisins

1. In a bowl, stir together milk, yogurt, oats and vanilla extract. Set aside 10 minutes, or until oats become soft. Stir in egg and melted butter.

2. In a second bowl, stir together flour; brown sugar, cinnamon, baking soda, baking powder and salt.

3. Stir oat mixture into flour mix­ture just to moisten. Do not over-beat. Stir in cranberries.

4. Spoon batter into muffin tin sprayed with nonstick cooking spray. Bake muffins in preheated, 375-degree oven 20 minutes, or until golden brown. Makes 12 servings.

Note: These muffins have the best texture when eaten hot.


For each serving:


130 calories; 1.5 g fat; 4.5 g. protein; 26 g. carbohydrate; 19 mg. cholesterol; 155 mg. sodium and 2.5 g. dietary fiber.

Source: Newsday