Cranberry Muffins from Weightwatchers

By nancyjcanzi

Ingredients

• 1 spray(s) cooking spray
• 1 1/4 cup(s) all-purpose flour
• 1/2 cup(s) uncooked old fashioned oats
• 1/4 cup(s) sugar
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 cup(s) fat-free vanilla yogurt
• 1/4 cup(s) fat-free skim milk
• 2 Tbsp fat-free egg substitute
• 1 Tbsp reduced-calorie margarine, melted
• 1/2 tsp vanilla extract
• 1/2 cup(s) dried cranberries
• 1/4 tsp table salt
• 1 Tbsp sugar

Preparation

Step 1

Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray, or fill pan with paper liners.


Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl; mix well with a fork, make a well in the centre and set aside.


Whisk together yogurt, milk, egg substitute, margarine and vanilla in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.


Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in centre of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.