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Created by Pam Anderson from ThreeManyCooks.com, these large and bountiful muffins will be a holiday favorite for years to come!

Big Beautiful Muffins with Cranberries and White Chocolate

Ingredients

3 cups all-purpose flour
3/4 cup light brown sugar
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries, plus a couple of extra for studding the muffins
1 cup chopped white chocolate*, plus a little extra for studding the muffins
1 1/2 cups Green Valley Organics vanilla yogurt
2 large eggs
1/2 cup flavorless oil, such as canola

Preparation

Adjust oven rack to middle position and heat oven to 375 degrees.

Mix flour, sugar, baking powder, baking soda, and salt in a large bowl; add cranberries and chocolate; toss to combine.

Whisk yogurt, eggs and oil in a medium bowl. Add to dry ingredients and stir with a rubber spatula until just combined.

Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray.

Use a large ice cream scoop to divide batter evenly among the cups; stud muffin batter tops with additional cranberries and chocolate. Scoop batter into muffin tin.

Bake until muffins are golden brown, about 20 minutes. Set on a wire rack to cool slightly, just a few minutes. Remove muffins from tin and serve warm.

About the Chef

This recipe was reated for Green Valley Organics by Pam Anderson, who along with her daughters, blogs at threemanycooks.com. She is AARP’s official food expert and a contributing columnist for Runner’s World magazine. She is former Executive Editor of Cook’s Illustrated magazine and the author of seven cookbooks. “When my daughters, Maggy and Sharon, were growing up we frequently made muffins together. I like to use yogurt to make muffins because it creates a thick batter that you can generously scoop high in the muffin tin to create a gorgeous puffy muffin. Thinner batters (made with milk) overflow before they puff.”

*Note from Green Valley Organics: We love the holiday combination of cranberries and white chocolate, look for lactose-free white chocolate; or replace with kosher pareve dark chocolate or nuts, such as walnuts.