I had bought some fresh cranberries at the market a couple of weekends ago and had frozen some. Wanted to use some in a muffin recipe.
Went looking and found a light recipe (with yogurt!) that looked good.
I made it with some orange zest though as I didn't have fresh lemons at the time! Very yummy muffins!
Lemon Cranberry Muffins
from foodrepublik.com
½ cup plain yogurt
1 cup granulated sugar
3 large eggs
pinch salt
1 ½ cups all-purpose flour
2 tsp baking powder
1 1/2 tbsp lemon zest (used orange zest)
1/2 tsp vanilla extract
½ cup oil (used canola oil)
2 cups fresh cranberries (used frozen cranberries)
1. Preheat oven to 350 F. Mix the yogurt, sugar, salt and eggs together in a large bowl. Add the lemon zest and vanilla extract.
2. In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet, and stir together until moistened.
3. Add oil and mix, mix, mix until batter is smooth and homogeneous. Fold in cranberries.
4. Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.
3 comments:
These look too tasty to be healthy. Excellent job on the photos - I like the plating.
Boy, sounds delicious either way!!
Yum! They look delicious! I'd actually made some peach, procuitto, cornmeal muffins for Thanksgiving, but my daughter objected, and we had a frozen dinner roll dryness. She was silly. Now Doug and I will have the wonderful muffins later! :)
(Your muffins, however, she'd have gobbled up in an instant!)
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