Photography by Rob Kinghorn
First published in Wish October 2004
food
Cranberry Yogurt Muffins
These muffins provide lots of energy and are bursting with flavour. Grated apple adds sweetness and ensures moist results.
Ingredients (Makes 12 muffins)
| 2 cups | all-purpose flour |
| ¾ cup | rolled oats |
| 1 cup | white sugar |
| ½ tsp | baking soda |
| ¾ tsp | baking powder |
| ½ tsp | salt |
| 1 tsp | ground ginger |
| 2 | eggs |
| ¾ cup | plain yogurt |
| ¼ cup | vegetable oil |
| 1 tsp | vanilla extract |
| 1½ cups | cranberries, fresh or frozen, chopped in food processor |
| 1 | Granny Smith apple, grated |
Instructions
- Preheat oven to 375 F.
- Combine dry ingredients in a bowl.
- In a separate bowl, combine the eggs, yogurt, vegetable oil and vanilla extract.
- Mix the wet ingredients into the dry, then add cranberries and apple.
- Use a spoon or an ice cream scoop to drop mix into a non-stick muffin tin. Fill to the top.
- 6 Bake for 30 minutes until golden.
Comment on "Cranberry Yogurt Muffins"
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Stephanie writes:
Can you subsitute whole wheat flour for the white flour? Editor's Note: The substitution for whole wheat flour can be made without any adjustments to recipe.
—posted March 30, 2007 at 4:58 p.m.
Morcia H writes:
Is it possibel for me to substitute the vegetable oil in the recipe with apple sauce? Editor's Note: Vegetable oil can not be substituted for apple sauce.
—posted April 9, 2007 at 10:46 p.m.
Valerie writes:
Just made these muffins . I substituted white flour with whole wheat flour and if I may pat myself on the back, they are delicious !
—posted May 17, 2007 at 8:54 p.m.
julia writes:
thank-you i have been looking for a picture of these and i found one! thank-you sooooo much!
—posted December 20, 2007 at 5:17 p.m.
Kelly writes:
These muffins are little taste explosives! The second time I made them I ran out of cranberry and added a few blueberries, delicious!
—posted January 21, 2008 at 12:10 p.m.
Leijsa writes:
I love these muffins! They taste great and I always keep them in the freezer for those rushed mornings or to have with a coffee or tea in the afternoon. The only thing I've changed is cinnamon for ginger.
—posted January 24, 2009 at 6:38 p.m.
Jennifer writes:
Where is the muffin tin in the picture from?
—posted January 27, 2009 at 3:37 p.m.
Lisa writes:
Has anybody used Splenda instead of sugar?
—posted March 9, 2009 at 10:59 a.m.
Michelle writes:
I just made these muffins and substituted apple sauce for the vegetable oil (I hadn't seen the above note)...they came out wonderfully...I'll continue to use apple sauce.
—posted March 23, 2009 at 7:25 p.m.
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