Brown Cow's Cranberry Pecan Muffins

Brown Cow Farm in Vermont has one of the best mass- produced yogurts on the market. For this recipe I would personally use low fat yogurt and save the high fat yogurt for eating straight out of the container.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 3  cups flour
• 1 1⁄2 teaspoons baking powder
• 2  teaspoons baking soda
• 3⁄4 teaspoon salt
• 3⁄4 cup sugar
• 2  large eggs
• 1⁄3 cup  vegetable oil or 1⁄3 cup  any bland  oil
• 1⁄4 cup milk (I used almond milk)
• 2  cups  whole milk yogurt (Brown Cow plain or vanilla)
• 1  teaspoon  grated lemon zest, freshly grated
• 1  cup fresh cranberries, coarsely chopped
• 1⁄3 cup pecans, coarsely chopped

Directions

1. Preheat oven to 375 degrees.
2. Grease and flour muffin tins.
3. In a large bowl sift the dry ingredients and set aside. In another bowl, beat the eggs. Add the oil, milk, yogurt and lemon zest. Stir mixture until well blended.
4. Pour the wet ingredients into dry ingredients and stir just until moistened. DO NOT overmix.
5. Gently fold in the fresh cranberries. Spoon batter into muffin tins and top with chopped pecans.
6. Bake the muffins for 20-25 minutes (15-20 minutes for small muffins), or until toothpick inserted in center comes out clean.
7. Cool several minutes on wire rack. Remove the muffins from pan and cool completely.
8. Yield 12 large or 18 small muffins. Serve warm.