Directions

1. Preheat oven to 425 degrees.
   
2. Cream together butter and brown sugar in a medium bowl. Mix in vanilla, yogurt and egg until well combined. In a large bowl whisk together flour, baking powder, oats, salt, and cinnamon. Add the wet mixture to the dry mixture.
   
3. Stir batter with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy! Scoop into a well-greased or lined muffin tin. This should make about 12 muffins.
   
4. Bake for 15 minutes until muffins are golden brown on top.