Ingredients
2/3 c. butter, melted
1 c. white sugar
2 large eggs
3/4 c. plain low-fat yogurt
1/4 c. buttermilk (or add 1/4 t. vinegar to regular 1/4 c. milk)
3/4 c. chopped cranberries, fresh or frozen
1 c. vanilla chips
1 t. almond extract
3 c. all-purpose unbleached white flour
1 Tbls. baking powder
3/4 t. salt
1 t. baking soda
Instructions
Mix sugar and butter until blended.
Beat in eggs, one at a time.
Combine yogurt and buttermilk; add yogurt mixture, vanilla chips, cranberries and extract to egg mixture; stir to blend.
Fold in dry ingredients and stir until combined.
Divide batter evenly among greased or paper lined muffin cups, filling two-thirds full.
Bake at 375 degrees for about 15-20 minutes. Remove to wire rack.
NOTE: Makes about 18 muffins.