Saturday, November 26, 2011

Lemon cranberry muffins

Another CSA recipe, another success: lemon cranberry muffins! And they are even healthy!
  • 1/2 cup plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 1/2 tbsp. lemon zest
  • 1/2 tsp. vanilla extract
  • 1/2 cup oil
  • 2 cups fresh cranberries
Preheat oven to 350 degrees and line 13-14 muffin tins with liners. (Or you could just spray non-stick in the pans and fill them directly, and you'd probably end up with 1 dozen even.)

Mix the yogurt, salt, sugar, and eggs together in a large bowl. Add the lemon zest and vanilla extract.

In a separate bowl, mix together the flour and baking powder. Add dry ingredients to west and stir together until moistened

Add oil and mix until batter is smooth and homogenous. Fold in cranberries.

Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean. Brush with lemon simple syrup:

Lemon simple syrup
  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
In a small saucepan, heat the juice and sugar together gently until all the sugar dissolves. Brush over muffins.

These are very sweet, but relatively healthy. I brought them to my parents' house for Thanksgiving.

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