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20 minute dinner recipes

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Lemon-Cranberry Muffins

http://www.eatingwell.com/recipes/lemon_cranberry_muffins.html

From EatingWell:  January/February 2011

These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.

1 dozen muffins | Active Time: 25 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
  3. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
  4. Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Nutrition

Per muffin : 187 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 29 g Carbohydrates; 4 g Protein; 3 g Fiber; 255 mg Sodium; 96 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 carbohydrate (other), 1 fat

Tips & Notes