Lemon-Cranberry Muffins

Name: Lemon-Cranberry Muffins
Cook time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup plus 2 tablespoons sugar, divided; ¾ cup nonfat plain yogurt; ⅓ 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); ½ cup cornmeal, preferably medium or fine stone-ground; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Instructions

Cook:1h

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.

Updated at: Thu, 23 Mar 2023 19:02:40 GMT