WW Cranberry Muffins
Nb persons: 0
Yield: 12 muffins 3 WW points plus each
Preparation time:
Total time:
Source:
| Ingredients 1 spray(s) cooking spray | |
| 1¼ cup(s) | all-purpose flour |
| ½ cup(s) | uncooked old fashioned oats |
| ¼ cup(s) | sugar |
| 1¼ tsp | baking powder |
| ¼ tsp | baking soda |
| ¼ tsp | table salt |
| 1 cup(s) | fat-free vanilla yogurt |
| ¼ cup(s) | fat-free skim milk |
| 2 Tbsp | fat-free egg substitute |
| 1 Tbsp | reduced-calorie margarine, melted |
| ½ tsp | vanilla extract |
| ½ cup(s) | dried cranberries |
| 1 Tbsp | sugar |
Instructions
Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.
Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.
Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.
Bake for ◴ 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about ◴ 5 minutes more. Allow to cool in pan on a wire rack for ◴ 10 minutes; remove from pan and cool completely.
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