Title: Cranberry Yogurt Muffins (Coconut, Walnut, Oats)
Categories: Muffins
Yield: 24 Servings

1 c Rolled oats
1 c Plain yogurt
1/2 c Vegetable oil
3/4 c Brown sugar, packed
1 Egg
1 c All-purpose flour;
-unbleached
1 ts Salt
1/2 ts Baking soda
1 ts Baking powder
1 1/4 c Fresh cranberries; cut in
-half
3/4 c Chopped walnuts; roasted
3/4 c 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.