When my daughters, Maggy and Sharon, were growing up we frequently made muffins together. I like to use yogurt to make muffins because it creates a thick batter that you can generously scoop high in the muffin tin to create a gorgeous puffy muffin. Thinner batters made with milk tend to overflow before they puff. These feature sweet-and-tart cranberries, a secret vitamin C powerhouse, and chocolate.Submitted by Pam Anderson - www.threemanycooks.com
3 cups all-purpose flour
3/4 cup light brown sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried (or wild) cranberries, plus a couple of extra for studding the muffins
1 cup chopped dark chocolate, plus a little extra for studding the muffins
1 1/2 cups Green Valley Creamery Lactose-Free Vanilla Yogurt
2 large eggs
1/2 cup flavorless oil, such as canola
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl; add cranberries and chocolate; toss to combine.
- Whisk yogurt, eggs and oil in a medium bowl. Add to dry ingredients and stir with a rubber spatula until just combined.
- Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray.
- Use a large ice cream scoop to divide batter evenly among the cups; stud muffin batter tops with additional cranberries and chocolate.
- Bake until muffins are golden brown, about 20 minutes. Set on a wire rack to cool slightly, just a few minutes. Remove muffins from tin and serve warm.
Nutrition Facts: Amount Per Serving: Calories 330, Fat Cal. 112, Total Fat 12g (18% DV), Sat Fat 2g (10% DV), Trans Fat 0g, Cholesterol 34mg (11% DV), Sodium 301mg (13% DV), Total Carbohydrate 47g (16% DV), Fiber 2g, Sugars 22g, Protein 7g, Vitamin A 1%, Vitamin C 0%, Calcium 11%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet.