Orange-Cranberry Muffins
Source: Dannon Yogurt Recipes
Yield: 12 muffins

1 cup DANNON® Plain Yogurt
2 cups flour
1 teaspoon baking soda
1/2 cup unsalted butter (room temp.)
2 eggs
1 teaspoon orange extract
1 tablespoon finely chopped orange zest
3/4 cup dried cranberries soaked for half an hour in 1/4 cup cranberry juice then drained and chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar

Heat oven to 350ºF. Grease a standard 12–hole muffin pan with no–stick spray, shortening or butter. Combine flour, baking powder, and salt in a large mixing bowl and set aside. In a second bowl, mix yogurt and baking soda. Set aside. In a third bowl, beat butter with sugar until creamy with stand mixer. Add eggs one at a time, then extract. Stir in yogurt mixture. Stir wet mixture into dry just enough to moisten the dry ingredients. Fold in cranberries and zest. Don't over mix. Pour into lightly greased muffin tin and bake 30 to 35 minutes.