Cornmeal, Cranberry and Yogurt Muffins

pansregnig's Note:

I have made this substituting many types of fruit, including dried fruits that have been soaked in hot water, and also using flavored yogurts. It always turns out great.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 12.0 muffins

• 1 cup cranberries
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2⁄3; cup sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• ¾ cup plain nonfat yogurt
• ½ cup nonfat milk
• ½ cup unsalted butter , melted and cooled
• 1 large egg

Directions:

1. Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
2. Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
3. Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.

Reviews

[No Wheat For Me]

I just licked the spoon and it tastes great! I will have to let you know about the finished product. I used a gluten free flour mix of tapioca/rice/potato/cornstarch, added a tsp of Xantham gum to fluff it up a bit, vanilla yogurt and corn oil instead of butter (cause I'm lazy). Not so lazy, however, that my cranberries are ones I dried myself from fresh.