Low-Fat Oat Flour Cranberry Muffins

Ingredients

• 1 teaspoons double-acting baking powder 
• 0.5 cup cherries dried
• 0.8 cup milk fat free
• 2 tablespoons non-fat yogurt plain
• 2 tablespoons water/milk 
• 0.8 cup oat flour 
• 3 tablespoons oil (Any Flavorless Oil)
• 1 teaspoon orange peel shredded (I used 2 tablespoons Orange Juice instead)
• 9 servings to sprinkle on top cooking oats quick (Optional)
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 0.3 cup walnut chopped
• 1 cup flour whole wheat white

Equipment

• bowl
• ladle
• oven
• whisk
• wire rack
• toothpicks
• muffin liners

Directions

1. Preheat oven to 400F for 15 minutes. Line muffin pans with paper liners.In a medium bowl sift together the flours, salt, baking powder.
2. Add sugar, dried fruit and the nuts.
3. Combine well. Make a well in the center and set aside.In a liquid measuring mug measure the milk, add the yogurt, orange juice (or peel) and whisk well.
4. Add the wet ingredients to the flour all at once and stir just until combined. Do not over mix. At this point I felt that the batter was very thick, so I added another 2 tablespoons of milk. The consistency felt right after adding the milk.Now spoon batter into prepared muffin cups, filling each two thirds full. I have a ladle which holds 3 tablespoons of batter and it’s the perfect amount to bake the perfect sized muffins.
5. Sprinkle oats on top, if using.
6. Bake in the preheated oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Mine was done by 19 minutes.Cool in muffin cups on a wire rack for 5 minutes.
7. Remove from muffin cups; serve warm (See Taste).