Ingredients
1 serving cooking spray or enough to coat pan
1 1/4 cup all-purpose flour
1/2 cup uncooked old-fashioned oats
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup fat-free vanilla yogurt
1/4 cup fat-free skim milk
2 Tbsp fat-free egg substitute
1 Tbsp reduced-calorie margarine, melted
1/2 tsp vanilla extract
1/2 cup dried cranberries
1 Tbsp sugar
Preheat oven to 400ºF.
Coat a 12-cup muffin pan with cooking spray, or fill pan with paper liners.
Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl; mix well with a fork, make a well in the center and set aside.
Whisk together yogurt, milk, egg substitute, margarine and vanilla in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.
Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.
