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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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 24|
|Calories from Fat: 63 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 9.1mg||3 %|
|Sodium 125.8mg||4 %|
|Potassium 101.1mg||3 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 23.2g|
|Protein 2.8g||4 %|
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Calories per serving: 168
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