Cranberry Vanilla Chip Muffins  

Tuesday, December 23, 2008

Makes 1 1/2 - 2 dozen medium-size muffins
3 c flour
3/4 tsp salt
1 tsp baking soda
1 c sugar
2/3 c butter, melted
2 eggs
3/4 c plain yogurt
1/4 c buttermilk
1 c vanilla chips
2 c cranberries, frozen
1 tsp almond extract
1/2 c butter, melted
1/2 c sugar
Whisk together flour, baking powder, salt, and baking soda in a large mixing bowl; set aside. In a separate mixing bowl, with electric mixer, beat sugar and 2/3 cup melted butter until well blended, about 1 minute. Beat in eggs one at a time.
Combine yogurt and buttermilk; add yogurt mixture, chips, cranberries,
and extract to egg mixture. Stir to blend. Gradually add dry ingredients to moist mixture; stir just until combined.
Spoon batter into muffin tin, about 2/3 full. Bake at 375°F for 15 to 20
minutes or until golden brown. Dip hot, baked muffins into melted butter and then into sugar to add topping.

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