Here are hearty muffins that aren't too sweet or cloying, and they hit the spot any time of day. The simple tartness and nutty crunch simply taste like autumn. This one will have everyone asking for the recipe.
| 3 | c | flour |
| 3⁄4 | c | granulated sugar |
| 1⁄2 | c | light brown sugar (packed) |
| 1⁄2 | tsp | baking soda |
| 1 | tbsp | baking powder |
| 1 1⁄2 | tsp | cinnamon |
| 3⁄4 | tsp | ginger |
| 1 1⁄2 | tsp | salt |
| 1 1⁄4 | c | Stonyfield Organic Whole Milk |
| 2 | eggs (lightly beaten) | |
| 1⁄2 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 1 1⁄2 | c | cranberries (chopped) |
| 1⁄2 | c | chopped hazelnuts (toasted) |
Heat oven to 375°. Coat indents of muffin pans with nonstick cooking spray.
Whisk together the flour, sugars, baking powder, cinnamon, ginger, baking soda and salt. Make a well in the center and add the milk, eggs and yogurt. Stir until just combined. Stir in cranberries and nuts until blended.
Spoon 1/3 cup batter into muffin indents. Bake for about 25 minutes or until toothpick inserted in the center tests clean. Cool on rack 5 minutes; serve warm.