Mix the flour, baking powder, baking soda, and salt together in large bowl until well combined. In another large bowl, combine the sugar, egg, yoghurt whey, yoghurt, oil, extract, and cranberries. Mix until well combined. Fold the wet ingredients into the dry just until mixed.

Divide batter evenly among 12 muffin tin wells that have been lightly greased or lined with paper muffin cups. Bake at 400°F for 12 to 15 minutes or until golden. Remove from oven, let rest about 5 minutes, and transfer to wire rack to cool. Serve warm or at room temperature.

Makes 12 servings.

* To get yoghurt whey for this recipe, collect the whey that pools on the top of your Mountain High Yoghurt after you scoop some out, until you have ¾ cup. Keep whey covered and chilled until ready to use. Liquid whey can also be collected when you make Yoghurt Cheese.

**This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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