It’s no secret that we love muffins. To change it up from our weekly banana nut muffins and to use up some leftover cranberries, I decided to whip up some lemon cranberry muffins. This cranberries are cooked before being added to the batter to remove some of their inherent tartness, and then lemon adds such a brightness. I also added poppy seeds, which aren’t necessary, but balance out the tartness of the lemon with a slight nuttiness.
- 1 1/2 C all-purpose flour
- 1 C whole wheat flour – can sub all-purpose if desired
- 4 t baking powder
- 1/2 t salt
- 1/4 C sugar
- 1/2 C canola oil
- 2 eggs
- 1/2 C milk
- zest of one lemon
- 1 t vanilla extract
- Juice of 1 lemon
- 1 1/2 C fresh cranberries
- 1/4 C brown sugar
- 2 T water
Preheat oven to 400F. Spray a 12 cup muffin tin with cooking spray.
Place cranberries, brown sugar, and water in a small saucepan and heat over medium until cranberries start to pop. Remove from heat.
In a large bowl, combine flours, baking powder, salt, and sugar.
In a medium bowl, mix together oil, eggs, milk, vanilla, lemon juice, and lemon zest. Add to dry mixture and mix until just combined. Fold in cranberries.
Divide into muffin tin and bake for 12-15 minutes until golden brown.