Cranberry Nut Muffins

• 6 tablespoons unsalted butter, room temperature
• 1/2 cup sugar
• 1 extra-large egg
• 1 1/2 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup nonfat plain yogurt or 3/4 cup low-fat plain yogurt
• 1 cup coarsely chopped fresh cranberries or 1 cup frozen cranberries
• 1/2 cup chopped walnuts
• 1 1/2 teaspoons vanilla extract

1. Preheat the oven to 400u0b0F Grease and flour 18 muffin cups (or line with paper muffin cups).
2. In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix.
3. Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.

unsalted butter, sugar, egg, cake flour, baking powder, baking soda, salt, nonfat plain yogurt, fresh cranberries, walnuts, vanilla

Taken from www.food.com/recipe/cranberry-nut-muffins-374119 (may not work)