1/2 cup butter or marg
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup yogurt
2 tbsps buttermilk (milk or cream)
2 tsps vanilla
1 1/4 cup flour
1/4 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbsp flax (optional)
1 tbsp chia (optional)
1 cup white chocolate chips
1/2 cup chocolate chips
1 1/4 cups dried cranberries
a few white chocolate melting wafers to drizzle
In a large mixer bowl cream the butter and sugars together. Add eggs, yogurt, buttermilk and vanilla. (I used cranberry raspberry crumble flavoured yogurt. Go with whatever flavour you like or even plain)
In a separate bowl combine the flours, baking soda, baking powder, cinnamon, salt and if using, flax and chia. Add these dry ingredients to the mixer bowl beating just until combined.
Fold in both chocolate chips and dried cranberries. I like the dried better than fresh because they're sweet. Fresh cranberries while juicy are also kind of bitter.
Using a medium sized ice cream scoop fill muffins papers 2/3 full. Top with some extra cranberries and chips, then bake at 425 F for 5 minutes. Reduce heat to 350 F and continue baking 15-18 minutes. A toothpick should come out clean, except for the melted chocolate ; )
I made 12 medium sized muffins and 8 small. For the smaller ones I baked at 425 for 5 minutes but reduced the 350 time to 8-10 minutes.
Once cooled, melt the white chocolate melting wafers in the microwave, 10 - 20 seconds at a time, until almost melted then stir to smooth. Spoon into a small plastic bag and snip a small corner off. Then drizzle away!