Lemon-Cranberry Muffins

Name: Lemon-Cranberry Muffins
Cook time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup plus 2 tablespoons sugar, divided; 0.75 cup nonfat plain yogurt; 0.33300000429153 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); 0.5 cup cornmeal, preferably medium or fine stone-ground; 2 teaspoons baking powder; 1 teaspoon baking soda; 0.25 teaspoon salt; 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Instructions

Cook:25min

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: Fri, 22 Nov 2024 02:32:39 GMT