Yogurt Cranberry Nut Muffins

• 2 cups all-purpose flour (may substitute 1/2 cup whole wheat pastry, 1 1/2 AP)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup sugar
• 1 egg
• 3/4 cup yogurt whey or 3/4 cup milk
• 1 ripe banana
• 1/4 cup plain yogurt
• 1/2 cup vegetable oil
• 1 teaspoon orange extract
• 1/2 cup dried cranberries
• 1/2 cup walnuts, coarsely chopped

1. Mix the flour, baking powder, baking soda, and salt together in large bowl until well combined. In another large bowl, combine the sugar, egg, whey, yogurt, oil, extract, and cranberries. Mix until well combined. Fold the wet ingredients into the dry just until mixed.
2. Divide batter evenly among 12 greased (or lined with paper baking cups) muffin cups. Bake at 400u0b0F for 12 to 15 minutes or until golden. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely before storing. Serve warm if desired.

flour, baking powder, baking soda, salt, sugar, egg, yogurt whey, banana, plain yogurt, vegetable oil, orange extract, cranberries, walnuts

Taken from www.food.com/recipe/yogurt-cranberry-nut-muffins-522460 (may not work)