So I obviously did not meet my goal of posting every day, must less in days! But here is a little light breakfast treat for the holiday season. I saw these in the November issue of Food and Wine and thought I would try them. I had fresh cranberries in my refrigerator so I decided to add them to the mix. They made these extra moist and tangy.
Spiced Cranberry Yogurt Muffins
adapted from a recipe by Jennifer Musty
2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
2 large eggs, at room temperature
1 1/4 cups plain low-fat yogurt
4 tablespoons unsalted butter, melted
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar
1 cup fresh cranberries
Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
One Serving: 140 cal, 3 gm fat, 1.9 gm sat fat, 25 gm carb, 0.5 gm fiber