Created for Green Valley Organics by Pam Anderson, who along with her daughters, blogs at threemanycooks.com. She is AARPs official food expert and a contributing columnist for Runners World magazine. She is former Executive Editor of Cooks Illustrated magazine and the author of seven cookbooks. 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) overflow before they puff.
|All purpose flour||3 Cup (48 tbs)|
|Light brown sugar||3/4 Cup (12 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1/2 Teaspoon|
|Dried cranberries||1 Cup (16 tbs) (plus a couple of extra for studding the muffins)|
|White chocolate||1 Cup (16 tbs) , chopped (plus a little extra for studding the muffins)|
|Green valley organics vanilla yogurt||1 1/2 Cup (24 tbs)|
|Canola oil||1/2 Cup (8 tbs) (or any flavorless oil)|
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl; add cranberries and chocolate; toss to combine.
3. Whisk yogurt, eggs and oil in a medium bowl. Add to dry ingredients and stir with a rubber spatula until just combined.
4. Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray.
5. Use a large ice cream scoop to divide batter evenly among the cups; stud muffin batter tops with additional cranberries and chocolate.
6. Bake until muffins are golden brown, about 20 minutes. Set on a wire rack to cool slightly, just a few minutes.
7. Remove muffins from tin and serve warm.
Serving size Complete recipe
Calories 4551Calories from Fat 1595
% Daily Value*
Total Fat 178 g273.8%
Saturated Fat 43 g215%
Trans Fat 0 g
Sodium 3381 mg140.88%
Total Carbohydrates 667 g222.3%
Dietary Fiber 25 g100%
Sugars 356 g
Protein 76 g152%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet