Makes: 12 muffins
2 cups all-purpose flour
1/3 cup light brown sugar, packed
1 Tbs baking powder
1/2 cup dried cranberries
1/2 cup chopped walnuts
zest of one orange
2 large eggs
1 cup plain nonfat yogurt (see hints below)
1/4 cup canola oil (or other vegetable oil)
Preheat the oven to 450 degrees and also lightly grease one 12 cup muffin pan.
Once the oven has reached temperature, use a large mixing bowl to combine 2 cups all-purpose flour with a packed 1/3 cup light brown sugar, 1 Tbs baking powder, 1/2 cup dried cranberries, 1/2 cup chopped walnuts, a pinch of salt and the zest of one orange and mix to combine.
Next, get the wet ingredients together by adding 2 large eggs to another smaller mixing bowl and adding 1 cup plain nonfat yogurt and 1/4 cup canola or other vegetable oil and whisking that together.
At this point, add the wet ingredients to the dry ingredients but it's super important not to over mix it.....it's okay if it's still a little bit lumpy.....and then divide it into the prepared pan and place it onto the center rack of the preheated oven.
As soon as you put the pan into the oven it's super important to turn the temperature down to 400 degrees.
The muffins will take just about 20 minutes to bake and then you want to let them sit in the pan for a minute and then turn them out onto a cooling rack to finish cooling down.
It's super important to turn the temperature down as soon as you place the muffin pan into the oven. Substitute lowfat milk (2 %) for the yogurt if you like.