Cranberry White Chocolate Muffins

When I was little, one of my favorite books was called The Muffin Muncher.  It was about a dragon that the villagers appeased by giving loads of fresh-baked muffins.  That's my kind of dragon!  I good muffin is a wonderful thing.  This one is a great balance of tart berries and sweet white chocolate, all with a tasty almond flavored background.  I think the Muffin Muncher would approve.  Mmm mmm!

Cranberry White Chocolate Muffins

Adapted from America's Test Kitchen

Ingredients:

3 cups flour + 1 tbsp

1 cup sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups plain yogurt

2 eggs

1 tsp almond extract

1/2 cup butter, melted & cooled

1 1/2 cups whole cranberries

1/2 cup white chocolate chunks or chips

Directions:

1.  Preheat the oven to 375°.  Line two pans with muffin cups.  Spray the cups lightly with oil.

2.  In a large bowl, whisk together 3 cups of the flour along with the sugar, baking powder, baking soda, and salt.

3.  In a medium bowl, whisk together the yogurt, eggs, and almond extract.  Whisk in the melted butter until smooth.

4.  In a small bowl, toss the berries with the remaining 2 tbsp of flour to coat.

5.  Stir the wet ingredients into the dry until the dry ingredients are just incorporated.  Fold in the floured berries and white chocolate.

6. Divide the batter evenly into the 24 muffin cups (about 1/3 cup each).

7.  Bake for 15-20 minutes or until a toothpick inserted into the center comes out with only a couple of crumbs attached.

8.  Remove the pans form the oven.  Let the muffins cool in the pan for 2 minutes.  Transfer the muffins to racks to cool.