I would add lemon zest to this recipe.

LOW FAT CRANBERRY MUFFINS

3 cups oats
3/4 cup flour
4 tsp. baking powder
1/2 tsp. salt
1 cup cranberries, chopped
1 cup low fat yogurt
1/2 cup oil
1/2 cup brown sugar
2 Egg Beaters
1 tsp. cinnamon
1/2 tsp. vanilla

Preheat oven to 350 degrees F.

Mix oats, flour, baking powder, salt and chopped cranberries in one bowl; set aside.

In second bowl mix yogurt, oil, brown sugar, Egg Beaters, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners).

Bake at 350 degrees F for 35 minutes.

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CRANBERRY MUFFINS

Fresh or frozen whole cranberries and oats are the featured ingredients in these wholesome muffins. Pureed prunes are substituted for fat in this recipe.

1/2 cup pitted prunes
2 tbsp water
1 1/3 cups unbleached all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt (optional)
1/2 cup skim milk
1 tsp vanilla extract
2 egg whites, lightly beaten
1/2 cup whole cranberries, fresh or frozen

Preheat oven to 375 degrees F.

TO MAKE THE PRUNE PUREE:*
Place prunes and water in a food processor or blender and puree; set aside.

TO MAKE THE MUFFINS:
Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl; set aside.

In a separate bowl, mix together the prune puree, milk, vanilla, egg whites, and cranberries. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened. Transfer batter to nonstick or paper-lined muffin cups, or to muffin cups lightly sprayed with vegetable cooking spray.

Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean.

*You can substitute 1/3 cup commercially prepared pureed prune baby food or prune butter (found in jam and jelly or baking section of your supermarket) for your prune puree.
Makes 12 small or 6 large muffins (2 small muffins or 1 large muffin each)

"The recipe says 2 small or 1 large muffin is a serving. Their "2 small" is an average sized muffin tin."

Per serving: Calories per serving: 149, Carbohydrates: 33 g, Fat: .6 g, Dietary Fiber: 1.3 g, Cholesterol: .2 mg, Sodium: 112 mg, Protein: 3.7 g

NOTES:
"I've made these muffins several times and love them. The last time I made them I used dried cranberries but I prefer the fresh or frozen. If you do use dried, I would recommend adding more (the flavor of the dried isn't as strong as fresh) and adding a little extra liquid. You could probably substitute other fruits for the cranberries as well." - Kelly Roddy

From: Kelly Roddy
Source: 500 Fat Free Recipes by Sarah Schlesinger