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WW Cranberry Muffins
Nb persons: 0
Yield: 12 muffins 3 WW points plus each
|Ingredients 1 spray(s) cooking spray|
|1¼ cup(s)||all-purpose flour|
|½ cup(s)||uncooked old fashioned oats|
|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|
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.
Recipe uploaded with Shop'NCook for iPhone.