I decided to do a little recipe experimentation. And an experiment it was! I don’t know that I have ever put something in the oven assuming it was going to be a total flop until this recipe. In fact until I tasted these I assumed they were going to be awful. The batter was very stiff, hard to mix, etc. However, appearances aside, these muffins are great! The recipe makes about 18 muffins. Also, I used one cup of Chobani meaning one 8 oz measuring cup and not meaning one cup that you would buy as a single serving. It’s not ideal to have to use a partial cup of yogurt, but it makes a good snack while the muffins are baking!
Whole Wheat Cranberry Walnut Muffins:
- 1 1/2 C whole wheat flour
- 1/2 C all-purpose flour
- 1/2 C sugar
- 4 t baking powder
- 1/4 t baking soda
- 1/2 t salt
- 1/4 t nutmeg
- 1/2 t cinnamon
- 1 egg
- 1/4 C milk
- 3 T canola oil
- 1 t vanilla extract
- 1 C 0% Vanilla Chobani (that is 8 oz of yogurt, not one 6 oz. serving cup)
- 1 C fresh cranberries
- 1/3 C chopped walnuts
- 1 T whole wheat flour (keep separate from other flour)
- the zest from one medium orange
Preheat oven to 350 degrees. Mix together the flours, baking powder, baking soda, sugar, and spices. Set aside. In a separate bowl, mix together the egg, milk, Chobani, oil, and vanilla. In a third bowl, stir together the berries, flour, and walnuts. This cranberry and nut mixture can be mixed into the egg and yogurt mixture. Stir in the orange zest. Mix the wet ingredients into the dry. Spoon into a lined muffin pan and bake for 10-12 minutes.
The orange zest really shines through, and fresh Wisconsin cranberries are always delicious. Definitely expect a round two of this recipe. I don’t know if my kitchen skills were off or if it just needs a little tweaking for the batter to not be quite so dense. In the end, the muffins weren’t a total flop, maybe just an almost flop.