Lemon-cranberry Muffins Recipe

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Lemon-Cranberry Muffins

Sharon Colyer

By
@Cmom02

This recipe is from Eating Well. Their recipes are about eating tasty food that is good for you! Most of the cranberry recipes have orange flavor, so this is a little bit of a switch, with lemon.


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Serves:

Makes 12 servings

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

cooking spray or paper muffin liners
1/2 c
plus 2 tbs. sugar, divided
3/4 c
nonfat plain yogurt
1/3 c
vegetable oil
1 large
egg
3 tsp
freshly grated lemon zest, divided
2 Tbsp
lemon juice
1 tsp
vanilla extract
1 1/2 c
white whole wheat flour
1/2 c
cornmeal, preferably medium or fine stone-ground
2 1/4 tsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
1 1/2 c
cranberries, fresh or frozen (thawed), coarsely chopped

Directions Step-By-Step

1
Preheat oven to 400°F. Coat 12 (1/2 cup size) muffin cups with cooking spray or line with paper liners.
2
Whisk 1/2 cup sugar, yogurt, oil, & egg, plus 2 tsps. of the lemon zest, lemon juice, and vanilla, in a medium bowl.
3
Whisk together dry ingredients, in a large bowl. Add yogurt mixture, and fold in, until almost blended. Gently fold in chopped cranberries. Divide batter among muffin cups.
4
Combine remaining 2 Tbs. sugar and 1 tsp. lemon zest, in a small bowl. Sprinkle evenly over tops of muffins. Bake, until golden brown, and they spring back lightly, to the touch, 20-25 minutes. Let cool, in pan, 10 minutes. Transfer to wire rack, to cool, for at least 5 minutes, before serving. Makes 1 dozen.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat
Other Tag: For Kids