1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup vanilla yogurt (I like Greek because of the added protein)
3 tablespoons canola oil (I actually use coconut or olive)
2 tablespoons milk (I use Almond)
1 cup fresh cranberries
In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in cranberries.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Made 24 mini muffins.
I will be making mini cupcakes with this pan next.