Cut cranberries in half so they wont explode. 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 400F. Cooks Note: vary the 2nd dozen by adding zest from 1/2 orange or tangelo. Vanilla yogurt may be substituted for plain. Posted to MM-Recipes Digest by "Beth Ide"
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 35 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 9.1mg||3 %|
|Sodium 52.1mg||2 %|
|Potassium 74.1mg||2 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 24.5g|
|Protein 2.6g||4 %|
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Calories per serving: 145
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