Cranberry-Lemon Muffins

Yield: Makes 12 muffins

Your rating: None (4 votes)

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

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



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 and 2 teaspoons of flour mixture to coat; set aside.

Whisk together yogurt, milk, eggs, lemon juice, zest and vanilla in a bowl. Add yogurt mixture to flour mixture, beating until just combined (don’t 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.

Each muffin: 200cal, 4g fat (1g sat), 40mg chol, 160mg sodium, 37g carb, 2g fiber, 5g protein

Recipe by Jackie Freeman, PCC Chef

Learn more about our recipes. View guidelines »

More about: cranberries, lemons, muffins


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