Cranberry Sauce Muffins

• 2 1/2 cups white whole wheat or all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 3/4 cup Greek yogurt
• 1/4 cup milk
• 1/3 cup canola oil
• 1/2 teaspoon lemon zest
• 1/2 cup brown sugar
• 1 cup whole berry cranberry sauce

1. Preheat oven to 400 degrees. Spray a standard muffin tin with nonstick cooking spray (or line with muffin liners).
2. Mix flour, baking powder, baking soda, salt and cinnamon. Whisk until thoroughly combined.
3. In a separate mixing bowl whisk eggs until slightly frothy. Add yogurt, milk and canola oil. Whisk well until smooth. Add lemon zest and brown sugar, mixing well. Add cranberry sauce and stir with a spoon until thoroughly combined.
4. Using a rubber spatula or wooden spoon fold wet ingredients into dry ingredients until just moistened. The batter should still be lumpy with a few little spots of dry flour. Do not overmix. Divide batter evenly among the muffin cups, filling each to the rim.
5. Bake in center of oven 22 minutes, rotating muffin tin once halfway through, golden on top. Cool. Serve warm or room temperature.

whole wheat, baking powder, baking soda, salt, cinnamon, eggs, greek yogurt, milk, canola oil, lemon zest, brown sugar, cranberry sauce

Taken from www.epicurious.com/recipes/member/views/cranberry-sauce-muffins-50067923 (may not work)