Oatmeal Cranberry Muffins

Ingredients

1/2 c. fat free milk

1 8-oz carton nonfat vanilla yogurt

3/4 c. uncooked oats

1/2 t. vanilla extract

1 egg

1 t. melted butter

1 1/2 c. flour

1/4 c. brown sugar

1 1/2 c. unbleached flour

1 t. melted butter

1 1/2 c. flour

1/4 c. brown sugar

1/2 t. cinnamon

1/2 t. baking soda

2 1/2 t. baking powder

1/2 t salt

1/2 c. dried cranberries

Directions

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. In a second bowl, stir together flour, brown sugar, cinnamon, baking soda, baking powder and salt. Stir oat mixture into flour mixture just to moisten.  Do not overbeat.  Stir in cranberries. 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.  These muffins have the best texture when eaten hot. 

1.5 gram of fat per muffin