Now that I think about it, this is not really a healthy muffin recipe.
“Does this have chocolate? I gave some to the dog”
1 c all-purpose flour
1 c whole-wheat flour
1/3 c rolled oats
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3/4 c dried cranberries
1/2 c chocolate chips
3 oz melted butter (or about 1/3 stick)
3/4 c sugar, half brown and half white (i.e. 3/8 c white sugar plus 3/8 c brown)
1 egg, beaten
1/4 c plain yogurt
3/4 c orange juice
Preheat the oven to 400 F. Mix all the dry ingredients together in a bowl, then throw in the cranberries and chocolate chips and mix again. Set it aside.
In a second bowl, mix the melted butter with the sugar, yogurt, egg, and juice. If you do not have orange juice, it turns out that random mystery frozen juice from an unlabeled pitcher will work just fine. It smelled tropical, whatever it was.
Dump the wet on top of the dry and MIX ONLY TO COMBINE. Or you will be sorry. Seriously, mix 10 seconds and it should be just right…a couple streaks of flour are nothing compared to tough, chewey, disappointing muffins.
Grease your muffin tins, fill them just barely to the top, and then bust out the random loaf tins because you have too much batter. Be cute and sprinkle some more rolled oats on the tops.
Bake the muffins for about 20 minutes, or until the tops are springy and a toothpick comes out clean. The loaves actually didn’t take any longer for me – probably because they’re pretty much the same width and depth as a muffin.
Do as we did and enjoy with Armenian coffee. Bask in the happy sniffing faces of your family as they crawl out of their offices to find the source of that sweet bakery smell. Today you will be everyone’s friend.
Adapted from food.com’s Cranberry Orange Muffins.