Cranberry Muffins

With all the Thanksgiving meal-prep craziness this week, don't forget that a good day starts with a good breakfast!

Cranberry Muffins
Recipe adapted from AllRecipes
Prep time: 15 minutes   Bake time: 35-40 minutes

1/4 cup butter or margarine, softened
1/4 cup unsweetened applesauce
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 cup plain yogurt
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1 1/2 cups chopped frozen cranberries, thawed


1.  Preheat oven to 375.

2.  In a mixing bowl, cream butter and brown sugar. Add eggs and vanilla; mix well. Fold in yogurt.

I love using applesauce in baking.

3.  Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. 

Standard dry ingredients

4.  Fill greased or paper-lined muffin cups two thirds full. Bake for 35-40 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.  

Yummy yummy batter!

This is the PERFECT time of year to make these because cranberries are on sale!!  I like to crab a few bags and toss them in my freezer to enjoy all winter long.  The best part about making a batch (or double batch) of muffins is you're set for breakfast for a least a few days.  Just grab and munch as you assemble the prep for the rest of your Thanksgiving meal!  Or, if you have more time, savor the deliciousness of these, hot and buttered, with a glorious cup of coffee or tea.  Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm............