Wednesday, November 24, 2010

Lemon Cranberry Muffins



When I saw these beautiful muffins on foodgawker - I knew I was going to make them soon!  And especially since cranberries are in season - perfect time to bake these little gems. 


The mix of fresh cranberries and lemon is perfect - we loved them!

Lemon Cranberry Muffins
from foodrepublik

½ cup plain yogurt (used vanilla low-fat)
1 cup granulated sugar (used a little less)
3 large eggs
pinch salt
1 ½ cups all-purpose flour
2 tsp baking powder
1 1/2 tbsp lemon zest (used at least 2 tbsp)
1/2 tsp vanilla extract
½ cup oil
2 cups fresh 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.


Lemon Simple Syrup

1/4 cup fresh lemon juice
1/4 cup granulated sugar

In a small saucepan, heat the lemon juice and sugar together gently until all the sugar dissolves. Brush over muffins.



pat said...

I wish I could eat your photos! Two of my favorite flavors together---bliss! I will be making these, and probably eating them all myself ;-)

Bobbi said...

Those look yummy! I love husband says I am weird cause I put my cranberry sauce actually on my turkey :)

Beth said...

Citrusy baked goods just bring a bit of spring and sunshine into winter :)

Angellove's Cooking said...

Look gorgeous!!! I should try making those :)

Anonymous said...

These are very nice, pretty and yummy! They definitely need the glaze as the cranberries are so tart