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Cranberry Yogurt Muffins

1 c Rolled oats
1 c Plain yogurt
1/2 c Vegetable oil
3/4 c Brown sugar, packed
1 Egg
1 c All-purpose flour; unbleached
1 ts Salt
1/2 ts Baking soda
1 ts Baking powder
1 1/4 c Fresh cranberries; cut in half
3/4 c Chopped walnuts; roasted
3/4 c 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 paper-lined muffin tins and bake: 20 minutes at 400 degrees. Yield: 2 dozen.


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