Yogurt-Oatmeal Muffins

By á-174942

Ingredients

• 1 cup quick-cooking rolled oats not instant
• 1 cup low-fat plain yogurt
• 1/4 cup reduced-calorie margarine
• 2 tablespoon dark brown sugar
• 1 small banana mashed (or 1/4 cup apple juice concentrate)
• 1/4 cup egg substitute
• 1 cup flour
• 1/8 teaspoon salt (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup raisins

Details

Servings 12

Preparation

Step 1

Mix the yogurt with the oatmeal and let stand 1 hour.

Cream margarine with sugar and banana or apple juice. Add egg and oatmeal mixture. Sift the dry ingredients into the oatmeal mixture. Stir in raisins.

Spoon into 12 muffin cups coated with nonstick vegetable cooking spray. Bake at 375 degrees for 20 to 25 minutes.

This recipe yields 12 servings. Serving size: 1 muffin.

Exchanges Per Serving: 1 Fruit, 1 Starch/Bread, 1/2 Fat.

Nutrition Facts: Calories 139; Calories from Fat 19%; Total Fat 3g; Saturated Fat 1g; Cholesterol 1mg; Sodium 155mg; Without Added Salt 131mg; Carbohydrate 22g; Dietary Fiber 1g; Protein 4g.