Baking with Barnes: Cranberry Yogurt Muffins

A Note from Dawne Barnes

I think we can all agree that making time for self care is hugely important these days. For me that involves baking. I think it’s the creative act, the organization of a recipe, the tangible construction of ingredients and, let’s be honest, the transformation of a kitchen full of wonderful smells and the grateful mouths that partake, that calms the soul. So, let’s get baking together! I have a super simple family favorite that’s perfect for the season and is healthy and universally loved…even by my husband who doesn’t like anything sweet! A special thanks to the Office of Student Life and especially Daniel Heath who helped us pull this all together. I hope you’ll join me for this sweet distraction and a fun time together in the kitchen!

Blessings, Dawne Barnes 

Watch the video here.

Cranberry Yogurt Muffins

Makes 12 muffins 
30 carbs per muffin
7 points on Weight Watchers (purple plan)

Ingredients

  • 1 Cup Rolled Oats
  • 1 Cup Plain, whole milk yogurt (non-Greek)
  • 1/3 Cup Veg oil (I use liquid coconut oil or extra virgin olive oil)
  • 3/4 Cup Brown sugar (light or dark)
  • 1 egg (room temperature)
  • 1 Cup Flour (1/2 wheat-1/2 white or white whole wheat)
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1.5 Cups Cranberries, chopped
  • Toasted (and cooled) walnuts, optional but recommended!

Directions

  1. Heat oven to 400 degrees.
  2. Mix oats and yogurt, let sit for 10-15 min. 
  3. Add oil, sugar and egg. Beat well.
  4. Combine flour, salt, soda and powder
  5. Before adding to wet ingredients, sprinkle cranberries over dry ingredients, stir to blend 
  6. Combine all ingredients till just blended
  7. Fill muffin cups and bake 12-15 min.