Cranberry yogurt muffins(coconut, walnut, oats)

 
              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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