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End of Winter & a Recipe for Cranberry Yogurt Muffins

It’s hard to believe that spring is just one week away. While we’ve had a pretty mild winter, it still feels like the warmer months were ages ago; like it’s been years since the my skin soaked up the sun, since I jumped in the frigid river just to cool down, since I spent a long summer night sitting alongside a campfire roasting marshmallows. In fact, I’m pretty sure that when I put sandals on my feet for the first time this spring, my toes are going to wiggle wildly in glee.

Cranberry Yogurt Muffins

But now, during this strange intermittent not-quite-winter, not-quite-spring time, we’ll just have to wait it out, won’t we? Give our bodies a chance to get used to the time change, dust off our bikes, and of course, bake.

Cranberry Yogurt Muffins

Let’s bake something light and full of flavour. Let’s bake something that will be perfect for an on the go breakfast – something that will allow you to sleep in a little longer {no! daylight savings!}. Let’s bake these Cranberry Yogurt Muffins. They’re extremely moist and packed with a deliciously tart taste {thanks to copious amounts of cranberries}, but would work just as well with strawberries or blueberries if you’re not a cranberry fan {or if you’re somewhere where spring has already arrived…}. If you’re substituting in other berries, halve the amount {use one cup instead of two}.

Cranberry Yogurt Muffins

Cranberry Yogurt Muffins
Makes 12

Ingredients:
2 cups fresh or frozen cranberries, thawed if frozen
1 cup all-purpose flour
½ cup whole wheat flour
¼ cup oat bran
2 tablespoons baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup granulated sugar
1 teaspoon pure vanilla extract
Lemon zest from 1 lemon
1 teaspoon lemon juice
2 egg whites
2/3 cup low-fat plain yogurt
½ cup milk
¼ cup oil, grape seed or canola

Instructions:
1. Preheat oven to 375 degrees Fahrenheit and line or grease a standard 12-cup muffin tin. Place cranberries in a food processor and pulse until roughly chopped; set aside.

2. In a medium bowl, whisk flours, oat bran, baking powder, baking soda, and sea salt; set aside.

3. In a large bowl, combine the chopped cranberries, sugar, vanilla, lemon zest and juice, egg whites, yogurt, milk, and oil. Add the dry ingredients, and mix until they have been incorporated into the wet ones. Divide the batter among the paper liners and bake in the preheated oven for 20-22 minutes, or until golden brown and a toothpick inserted into the centre of a muffin comes out clean. Let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

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