Lemon-Cranberry Muffins

Name: Lemon-Cranberry Muffins
Ingredients: 1/2 cup plus 2 tablespoons sugar, divided; 3/4 cup nonfat plain yogurt; 1/3 cup canola 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 (see Note); 1/2 cup cornmeal, preferably medium or fine stone-ground; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Lemon-Cranberry Muffins was pinched from <a href="http://www.eatingwell.com/recipes/lemon_cranberry_muffins.html" target="_blank">www.eatingwell.com.</a>

"These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully...."

INGREDIENTS

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1/2 cup plus 2 tablespoons sugar, divided

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3/4 cup nonfat plain yogurt

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1/3 cup canola oil

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1 large egg

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3 teaspoons freshly grated lemon zest, divided

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2 tablespoons lemon juice

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1 teaspoon vanilla extract

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1 1/2 cups white whole-wheat flour (see Note)

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1/2 cup cornmeal, preferably medium or fine stone-ground

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2 teaspoons baking powder

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1 teaspoon baking soda

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1/4 teaspoon salt

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1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

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