These muffins have a nice hearty flavor from the nuts and dried cranberries. The lemon adds a lightness to them and together it creates a nice breakfast or afternoon snack. You can mix up the dried fruit or nuts as you like. Dried cherries or blueberries are also good in the recipe and walnuts or almonds are a nice alternative to the pecans.

• Ingredients
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 eggs, beaten
• 1 cup plain Greek yogurt
• 1/4 cup melted butter
• 1/4 cup honey
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup dried cranberries, chopped
• 1 cup pecans, chopped

Directions:

Preheat the oven to 350 degrees. Line a muffin tin with papers or spray with non-stick cooking spray. In a large bowl, combine the flour, baking soda, baking powder and salt. Then add the eggs, yogurt, butter, honey, lemon zest & juice and stir to combine. Fold in the dried cranberries. Spoon the mixture into muffin tin (the batter doesn’t rise too high) so you can fill them almost to the top. Place into the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.