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Cranberry Yogurt Muffins Recipe

The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!

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Cranberry Yogurt Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup nonfat plain yogurt
2/3 cup fat-free milk
1 cup chopped cranberries
1/2 teaspoon grated orange peel

Directions

In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange peel.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 120 calories, trace fat (trace saturated fat), 1 mg cholesterol, 211 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Yogurt Muffins in Cookin' Up Country Breakfasts Cookbook , p77

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas