Recipe - Cranberry Yogurt Muffins (Coconut Walnut Oats)

1 cup Rolled oats
1 cup Plain yogurt
One half cup Vegetable oil
Three fourths cup Brown sugar, packed
1 Egg
1 cup Allpurpose flour;
unbleached
1 teaspoon Salt
One half teaspoon Baking soda
1 teaspoon Baking powder
1 One fourth cup Fresh cranberries; cut in
half
Three fourths cup Chopped walnuts; roasted
Three fourths cup Coconut flakes; roasted

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 paperlined 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.