Thursday, January 31, 2013

Lemon Cranberry Yogurt Mini-Muffins

Since I was stuck at home today waiting for a couch to be delivered, I figured it was the prefect time to bake some muffins! Ok, ok... I know... another mini-muffin recipe?! I can't help it, I absolutely love mini-muffins.  Mini-muffins are cute, pop-able, and the perfect serving size (if you can stick to 1 or 2). So using some ingredients I already had in my kitchen (since I couldn't leave), I came up with a recipe for Lemon Cranberry Yogurt Mini-Muffins.

These mini-muffins are lemony, fresh, light and moist... and super tasty!  And since they have a whole cup of Greek yogurt in them, they contain a little more protein than your normal baked good.  I might try a fat-free lemon Greek yogurt next time to see if it gives the muffin an extra tart, lemony punch!

Lemon Cranberry Yogurt Mini-Muffins
based on a recipe from

1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon grated lemon peel
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup plain Greek yogurt
1/3 cup applesauce, no sugar added
2 tablespoons lemon juice
1/2 cup dried cranberries

In a large bowl, combine the first six ingredients.  In another bowl, whisk the egg, yogurt, applesauce and lemon juice.

Stir into dry ingredients just until moistened.  Fold in dried cranberries.  Fill greased or paper-lined mini-muffin cups about two-thirds full.

Bake at 375° for 15 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes; leave muffins in pan.

Now I'm off to go enjoy my new couch... with a handful of mini-muffins. :)


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