lemon-cranberry muffins

Name: Lemon-Cranberry Muffins
Prep time: 25 min
Cook time: 25 min
Cuisine: American
Ingredients: - cooking spray or paper muffin liners; 1/2 cup(s) plus 2 tbs. sugar, divided; 3/4 cup(s) nonfat plain yogurt; 1/3 cup(s) vegetable oil; 1 large egg; 3 teaspoon(s) freshly grated lemon zest, divided; 2 tablespoon(s) lemon juice; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) white whole wheat flour; 1/2 cup(s) cornmeal, preferably medium or fine stone-ground; 2 1/4 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 1/2 cup(s) cranberries, fresh or frozen (thawed), coarsely chopped

32 Pinches

Sharon Colyer

Louisville, KY

Updated on Oct 20, 2013

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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prep time 25 Min

cook time 25 Min

method Bake

yield Makes 12 servings

Ingredients

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

How To Make lemon-cranberry muffins

Step 1

Preheat oven to 400°F. Coat 12 (1/2 cup size) muffin cups with cooking spray or line with paper liners.

Step 2

Whisk 1/2 cup sugar, yogurt, oil, & egg, plus 2 tsps. of the lemon zest, lemon juice, and vanilla, in a medium bowl.
Step 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.
Step 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.
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