Cranberry Oatmeal and Yogurt Muffins

A very light muffin with the taste of fresh cranberries in almost every bite of muffin with the added oatmeal to give a very chewy texture to a muffin that is perfect for breakfast or brunch.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 1  cup all-purpose flour
• 1  cup whole wheat pastry flour
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 3⁄4 cup granulated sugar
• 1  cup cranberries
• 1  cup quick oats
• 1 1⁄2 cups plain yogurt
• 2  eggs
• 1⁄4 cup canola oil

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Grease a 12 cup muffin pan and set aside
3. In a medium size bowl combine dry ingredients and set aside
4. In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt.
5. Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries.
6. Stir in the oil and combine to make a glossy batter.
7. Take a large spoon and place small amounts in each muffin cup filling 3/4 full.
8. Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.