White Chocolate Cranberry Muffins

Muffins are one of my favorite breakfast foods. I like to make a big batch and we can eat them every morning for breakfast during the work week. I try to make nutritious muffins and serve them with some greek yogurt or pan fried eggs for protein and staying power. Every once in a while, I splurge and make sweeter muffins. We enjoy these muffins a lot.

White Chocolate Cranberry Muffins
Serves: 12
Adapted by: http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6001377

Ingredients
3/4 cup skim or reduced fat milk
1/4 cup canola oil
1 egg
1/3 cup light sour cream
2 cups flour - I use 1 1/2 cups white whole wheat flour and 1/2 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon lite salt
1/2 cup white chocolate chips + 1/3 cup for topping
1/2 cup dried cranberries - I use Craisins
1 teaspoon shortening

Directions
-Preheat oven to 400 degrees.
-Line a cupcake or muffin tray with 12 cupcake/muffin liners.
-In a large bowl whisk the milk, oil and egg together. Stir in sour cream. Stir in the flour, sugar, baking powder, and salt all at once until batter is just moistened.

-Gently stir in the white chocolate chips and cranberries.

-Divide batter evenly among cups.

-Bake about 20 minutes. Allow to cool completely.

-In a microwavable bowl, melt additional chocolate chips and shortening in a small bowl. Check every 10 seconds and stir until melted. Drizzle over top of each of the muffins and serve.

 

Enjoy! :)