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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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12 servings / WW recipe Ingredients:
1 cooking spray |
1 1/4 cup whole wheat pastry flour |
1/2 cup uncooked old-fashioned oats |
1/4 cup splenda (no calorie sweetner) |
1 1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
8 oz (1 cup) fat free vanilla yogurt |
1/4 cup fat free skim milk |
2 tablespoons egg whites |
1 tablespoon low fat margarine |
1/2 teaspoon vanilla extract |
1/2 cup dried cranberries (try other dried fruit or raisins ) |
1 tablespoon sugar |
Directions:
1. Preheat oven to 400*
2. Coat 12-cup muffin pan with cooking spray or use paper liners
3. Combine flour, oats, Splenda, baking powder, baking soda, and salt in a large bowl. Mix well with a fork; make a well in the center and set aside
4. Whisk yogurt, milk, egg whites, margarine, & vanilla extract together in a small bowl. Fold mixture into dry ingredients until blended; fold in fruit.
5. Spoon batter into prepared cups, filling each cup ~ 2/3 full
6. Bake for 20 mminutes; sprinkle tops of muffins with the tablespoon of sugar.
7. Bake until a wooden toothpick inserted in a muffin center comes out clean, about 5 minutes more.
8. Allow to cool in pan on a wire rack ofor 10 minutes; remove from pan and cool completely
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