Recipe: Low-Fat Festive Cranberry Oat Muffins (using egg whites and yogurt)

LOW-FAT FESTIVE CRANBERRY OAT MUFFINS

DRY INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup oats
1/2 cup sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 ounces Melissa's dried cranberries
3 tablespoons Melissa's orange peel
1/4 cup chopped walnuts (optional)
WET INGREDIENTS:
1 cup vanilla yogurt
2 egg whites
1/4 cup canola oil
12 muffin papers

Preheat oven to 400 degrees F. Line 12 muffin cups with paper baking cups.

In a medium bowl, whisk all dry ingredients.

In a second medium bowl, whisk all wet ingredients. Mix wet ingredients into dry until just moistened. Divide batter between paper-lined baking cups.

Bake 18 minutes in preheated 400 degree F oven. Turn muffins out on rack and allow to thoroughly cool.

Can be frozen up to 2 months.

Makes 12 muffins
Source: Melissa's