Maple Cranberry Muffins

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#21895

serves/makes:

ready in:
under 30 minutes

3 reviews

ingredients

1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup dried cranberries
1 egg
3/4 cup plain yogurt
1/4 cup maple syrup
1/3 cup vegetable oil

directions

In a large mixing bowl, stir together the flour, baking powder, baking soda and dried cranberries. If your child is helping you, make sure you have extra dried cranberries on hand because sometimes they disappear. Mysteriously.

In a smaller bowl, beat together the egg, yogurt, maple syrup and vegetable oil.

Pour the yogurt mixture into the flour mixture and stir it only until it's all moistened. Resist the temptation to overbeat the batter - a few lumps are OK. Spoon into greased jumbo muffin cups, filling them almost to the top. Bake at 400 degrees F for 15 to 20 minutes, until very lightly browned on top.

added by

yikes_edoc

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
July 8, 2013

Used the orange flavored cranberries and they were perfect in this!!!
Kiki Davies REVIEW:
June 30, 2013

I used greek yogurt in this and they came out well. I really like the maple flavor (oh and make sure you use real maple syrup)
cocoabeachshark REVIEW:
May 7, 2009

I have made this muffin quite a few times, while it is good as listed above, I have tweeked it, over time, and have made it alot better. It is really good AS IS, but if you wanna try my tweeks, it goes like this... -use 2 handfulls of cranberies instead -use vanilla yogurt instead of plain. -I put 1/2 tsp. of cinnamon in the dry ingredents. -use 1/2 cup veggie oil, instead of 1/3 -only make 6 lrg muffins out of this batter. -after the batter is in the muffin pan, I top each muffin with 1 tsp. brown sugar, keep it lumpy and that makes a great crusty top, after it comes out of the oven.