Jai's Recipes

Perfect to enjoying in the fall with a cup of Coffee or Chai.

Servings:  Makes 12 muffins.

PREP: 20 minutes COOK: 30 mins TOTAL:  40 minutes

Ingredients

• 1 1/2 cup of all purpose flour
• 1/2 cup of wheat flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 2 eggs
• 1 cup plain Greek Yogurt (non fat is fine) or low fat plain yogurt.
• 1/2 cup dried cranberries
• 1/3 cup chopped walnuts

Instructions

1. 1. 1. Preheat the Oven
         Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

      2. Prepare the Dry Ingredients
         In a large mixing bowl, whisk together the flour, sugar, baking powder and soda and salt until well combined. 

      3. Incorporate the Wet Ingredients.
         In a liquid measuring cup, add vegetable. Crack in 2 large eggs and add 1 tsp vanilla extract. Mix with a fork till well combined. Then add the plain yogurt and mix thoroughly.

      4. Pour the wet mixture into the dry ingredients. Still gently until just combined. Don’t overmix as that can make muffins dense.

      5. Fold in the Cranberries and Walnuts
         Gently fold in the cranberries and walnuts using a spatula.  

      6. Fill the Muffin Cups
         Scoop the batter evenly into the muffin liners, filling them about 3/4 full.  Sprinkle with turbinado sugar on tops of each muffin.

      7. Bake
         Bake in preheated oven for 22-25 minutes or until muffins are golden brown and a toothpick inserted into the center comes out clean.

      8. Cool & Serve
         Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

          

          

Notes:

Muffins can be stored in a plastic container for a week.