Cranberry Yogurt Muffins

We need to have a talk. 

See these things?

 They're good stuff. Like really good stuff!

 

They are muffins, if you haven't yet figured that out. Now, I made mine in a miniature pumpkin bundt pan, so ignore the funny shape. And mine are also made with whole wheat flour, hence the darker color. 

So odd shape, and whole wheat flour. Other than that, normal, plain ol' muffins!

Oh, and they also have a ton of plain yogurt in them. 

So odd shape, whole wheat flour, and plain yogurt. Can ya dig? Don't run off scared, I truly believe all of those changes make the muffins better. See, the yogurt adds a little moisture, the whole wheat flour adds a prettier color (in my humble opinion), and the rice milk, well it....oh..did I forget to mention the rice milk?

 WAIT..come back!! Yeah sure, I used rice milk, but I promise regular milk will work perfectly as well. I just tried the rice milk to assure you that it works perfectly in this recipe. 

So use milk. 

Use goat's milk for all I care. Just use milk. Okie, thanks.

So anyway, have you had plain yogurt before? Don't be skured of it either. It tastes a lot like sour cream. It's sour, but it won't be sour in this recipe. Plus, it's loaded with protein, vitamins, and things that are great for your bowels. 

Did I really just say "bowels" on a blog post about muffins? Sorry..but speaking of bowels, the whole wheat will also help with that....uhh.....topic.

Um anyway, my husband ate these things right up. That says a lot because he's quite the blueberry monger. Because of his monger-ness, we put blueberry in just about everything around here (including fudge - no joke). But he was really happy with these cranberry yogurt muffins. 

As was I! But the best part is that they are so super easy. 

So enough of that. 

Here's the recipe:

3 cups whole wheat flour (or white a.k.a. enriched)
1 teaspoon baking soda
2 teaspoons baking powder
Dash of salt
1/2 tsp Nutmeg
1 cup sugar
1/2 cup oil
1 egg
1 1/3 cup plain, unflavored yogurt 2 cups fresh blueberries

2C Cranberries (fresh or frozen)
1 tsp Vanilla Extract

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Sugar (for sprinkling - optional)

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Preheat oven to 385 degrees.

Sift the first 5 ingredients (flour through nutmeg) together in a bowl and set aside.

In another large bowl whisk sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir about 15 times, or until just barely combined. Lumps are just fine!

Fold in all but 1/2C of the cranberries into the mixture. (Leaving the 1/2C for later).

Add mixture to well-buttered/sprayed muffin pans (butter works buttah in my opinion). Sprinkle remaining berries on top and press down lightly. Sprinkle sugar over top, if that's yo' thing.

Bake 20 to 25 minutes and allow to cool completely.

And then eat your little heart out!