I promise this will be my last post about muffins for a while. (They’re just so easy to make and delicious.) Last weekend called for some cranberry muffins made with fresh cranberries, seeing as they are easily available with Thanksgiving just over a week away. Fresh cranberries also add an extra bite without adding too much sweetness, while it can be hard to find dried unsweetened cranberries.

Mo’s Cranberry Apricot Muffins
Yields 12 muffins

-1 cup sugar
-1/2 cup vegetable oil
-1 egg
-1 cup yogurt
-1 1/2 tbs. apricot preserves
-1 tsp. grated orange zest
-1 1/2 cups flour
-1 teaspoon baking soda
-2 teaspoons baking powder
-Heavy pinch salt
-1 cup cranberries, cut into quarters 

1. Preheat oven to 400º.

2. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

3. In another large bowl, whisk together the sugar, oil, egg, apricot preserves, orange zest, and yogurt. Add the dry ingredients in three parts, mixing in completely before additions. 

4. Fold in the cranberries. 

5. Add mixture to greased muffin tins, filling each cup 2/3 of the way.

6. Bake for 20 to 25 minutes, rotating the pan halfway through. When done baking, remove and let cool for a few minutes, then turn muffins out onto a tea towel or paper towel to cool completely.