Wednesday, December 29, 2010

Quick Cranberry Oatmeal Yogurt Muffins

2 Cups Rice Flour
1 Cup Oatmeal 
1 TSP Aluminum Free Baking Powder
1/4 TSP Baking Soda
1/4 Cup Ground Flaxseed
1/4 Cup Ground Cinnamon
1 TBSP Vanilla Extract
1 1/4 Cup Splenda
1 TBSP Agave Syrup
1 Cup Nonfat Greek or Organic Plain Fat Free Yogurt
2 Egg Whites
2 TBSP Healthy Butter Blend Stick Melted
1/4 - 1/2 Cup Plain or Light Vanilla Soymilk 
1 cup Frozen Whole Cranberries Semi-Thawed

Preheat Oven To 350 , Spray Muffin Pan With Olive Oil or Floured Baking Spray

In a medium mixing bowl, sift together flour and baking powder. Then add in all your wet ingredients and mix until throughly blended.

Spoon into pre-sprayed muffin pan, Fill each cup 2/3 full. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the middle of a muffin comes out dry.

Cool for 20-30 Minutes before serving.

Makes 12

Ready to Bake


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