Ingredients

⅔ cup Brown Sugar, packed
⅓ cup Canola Oil
½ cup Plain Yogurt
¾ cup Buttermilk
1 Egg
1 tsp Vanilla Extract
1½ cup Whole Wheat Flour
½ cup whey crisps, natural unflavored
1½ tsp Baking Powder
1 tsp Cinnamon
½ tsp Salt
1½ cup Rhubarb, chopped
½ cup Walnuts, chopped

Directions

1. Stir together brown sugar, canola oil, yogurt, buttermilk, egg and vanilla extract.

2. Add flour, Whey Crisps, baking powder, cinnamon and salt. Stir together until just moistened.

3. Stir in rhubarb and walnuts.

4. Pour batter into a greased loaf pan (8” x 4”).

5. Bake at 325°F for 60-75 minutes.

Ingredients

1 cup Quick Oats
1 cup Skim Milk
¾ cup All Purpose Flour
⅓ cup Whey Crisps, natural
1½ tsp Baking Powder
½ tsp Cinnamon
½ tsp Salt
1 Egg
¾ cup Brown Sugar
¼ cup Canola Oil
1 tsp Vanilla
1 cup Strawberries, sliced

Directions

1. Combine oats and milk and let sit 5 minutes.

2. In a separate bowl, mix together flour, Whey Crisps, baking powder, cinnamon and salt. Set aside.

3. In a large bowl, beat together egg, brown sugar, oil and vanilla. Blend in oat mixture.

4. Stir in flour mixture until just moistened.

5. Fold in strawberries.

6. Divide batter into 12 greased muffin cups.

7. Bake at 375°F for 15-20 minutes.