1 6 ounce cup vanilla yogurt
1 6 ounce cup blueberry yogurt
1 cup dried cranberries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla or lemon flavoring
1 3/4 cups self-rising flour
Preheat oven to 350 degrees. Spray muffin pan with non-stick cooking spray.
Combine yogurt and dried cranberries. Set aside for 15 minutes.
In a large bowl, beat together butter and sugar.
Add eggs and flavoring.
Stir in yogurt mixture.
Gently fold in flour.
Spoon mixture into muffin cups. Bake approximately 20 minutes.
Muffins can be stored in an airtight container for up to four days.
These muffins provide Vitamin C and calcium in a delicious, grab and go breakfast item.