Cranberry-citrus muffins from Health

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Notes about this recipe

  • Christine on June 21, 2016

    A tried-and-true recipe that's been in regular rotation in my kitchen for many years. I do usually make a few changes though: I use either vanilla or plain yogurt, whichever I have available. I substitute an additional egg for the 2 egg whites, because honestly I can't be bothered with that sort of lightening up of a recipe. I use white whole wheat flour and don't bother chopping the cranberries -- they burst open when the muffins bake anyway, so it's really just an unnecessary extra step, in my opinion.

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