Cranberry-Lemon Muffins

Yield: Makes 16 to 18 muffins

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free

These tart-sweet muffins, made with cranberries, lemon and cornmeal, are great for breakfast, brunch or a snack.

Ingredients

Preparation

Preheat oven to 375° F. Line a 12-cup muffin tin with paper liners.

Whisk together flour, cornmeal, sugars, baking powder and salt in a large bowl. In a separate bowl, toss cranberries with 2 teaspoons of the flour mixture to coat them; set aside.

Whisk together yogurt, milk, eggs, lemon juice, zest and vanilla in a bowl. Add yogurt mixture to remaining flour mixture, beating until just combined (be careful not to over mix!). Gently fold in cranberries. Divide batter evenly among prepared muffin tin. Sprinkle with almonds.

Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let muffins cool in the pan for 10 minutes, then transfer to wire racks to cool completely.

Notes

Substitute orange juice and zest for the lemon, if desired.

Each muffin: 140 cal, 3g fat (0.51g sat), 25mg chol, 110mg sodium, 26g carb, 2g fiber, 3g protein

Recipe by Jackie Freeman, PCC Chef

More about: cranberries, lemons, muffins

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