Cranberry Muffins

1 c cranberries, chopped
1 tsp stevia
1/3 c oil
2 eggs
1 c milk
1/4 c yogurt
1-2 Tblsp honey or maple syrup
1 tsp vanilla
2 1/2 c whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 375. Line muffin pan with cupcake liners and spray with oil.  Yield: 12 muffins

Chop the cranberries by pulsing on grind in the blender a few times. Mix the stevia into the cranberries in a small bowl. Set aside.

In a large mixing bowl, beat the oil and eggs together with a wire whisk. Mix the milk and yogurt together in a cup, then add to the egg mixture. Whisk in the honey or maple syrup and vanilla.

Sift the dry ingredients together. Fold the dry ingredients into the wet stirring as little as possible. Mix cranberries into batter just before flour is completely mixed in. Spoon into muffin pans. Bake for 20-25 minutes. Remove from pan and cool on a rack.