Cranberry Walnut Muffins
4 tablespoons unsalted butter
2 cups flour, sifted
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
1 large egg
¾ cup sugar
½ cup milk (whole or low-fat)
½ plain Greek yogurt (fat-free is fine)
1 teaspoon pure vanilla extract
½ teaspoon orange extract (optional)
1½ cups fresh or frozen cranberries
½ cup chopped walnuts
Preheat oven to 400 degrees. Grease muffin tin and set aside.
Melt butter in the microwave and set aside to cool.
Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and whisk until mixed.
In another bowl, beat the egg until frothy. Add the sugar, milk, yogurt, vanilla extract, and orange extract, if using.
Slowly add the cooled butter to the egg mixture and whisk until combined.
Add liquid ingredients to dry ingredients and mix. Do not overmix! Gently stir in cranberries and walnuts.
Spoon batter into greased muffin tin and bake for approximately 20 minutes or until toothpick inserted in muffin comes out clean.