Vanilla Cranberry Sugar Muffins

• Vegetarian

• Produce

  • 1 cup Cranberries

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 3 tbsp Milk
  • 1 cup Noosa vanilla yoghurt

Found on thenovicechefblog.com

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, melted and cooled
• 2/3 cup granulated sugar
• 1 cup noosa vanilla yoghurt
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 tablespoons vegetable oil
• 3 tablespoons milk
• 1 cup cranberries, cut in half
• sugar, for garnish

Directions

• Preheat oven to 375°F. Line a muffin pan with paper liners. Set aside. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl, combine melted butter, sugar and yoghurt. Add eggs and vanilla extract stirring till combined. Add dry ingredients, alternating with milk and then vegetable oil, stirring until just combined. Fold in cranberries. Fill muffin tins 3/4 full.  Bake muffins for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool for 5 minutes and then dip the tops in sugar. Serve!