Cranberry Muffin Was POINTS® value of | 6 Now POINTS® value of | 2 Servings | 12 Preparation Time | 17 min Cooking Time | 25 min Level of Difficulty | Easy desserts | If you gave up muffins because you were shocked by their calorie and fat content, listen up: Our delicious, healthier version has a fraction of the calories and fat. Ingredients: 1 serving cooking spray (5 one-second sprays per serving) 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

Directions: 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 yogurt, milk, egg substitute, margarine and vanilla together 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. We renovated Cranberry Muffins by: Using fat-free yogurt to yield a moist texture while cutting back on oil. Replacing the remaining fat with reduced-calorie margarine. Swapping fat-free egg substitute for whole eggs. Opting for fat-free milk over whole milk.