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Lemon Cranberry Muffins

On Monday in my Week Thirteen spread, I promised to share the recipe for the Lemon Cranberry Muffins I made. I found it on Pinterest, and changed just a couple of things to give us some pretty amazing muffins.

Before I share the recipe, look at those delicious cranberries! They're so beautiful and red.

I've made this recipe twice now, and the first time I did it, turned out a little better than the second (according to my boyfriend, and since he's the one who's eaten most of them, I'll take his word for it).

The original recipe can be found here. Below I'll share my recipe.

2 cups plain vanilla yogurt
2 cupes granulated sugar
6 large eggs
1/4 tsp salt
3 cups all-purpose flour
4 tsp baking powder
lemon zest from one large lemon
half of the juice from one large lemon (set aside other half of juice)
1 tsp vanilla extract
1 cup vegetable oil
2 cups fresh or frozen cranberries

  1. Preheat oven to 350 F. Mix the yogurt, sugar, salt and eggs together in a large bowl. Add the lemon zest, lemon juice and vanilla extract.
  2. In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet, and stir together until moistened.
  3. Add oil and mix until batter is smooth and homogenous. Fold in cranberries and mix with a spatula to prevent breaking the cranberries.
  4. Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.
  5. After baking muffins brush remaining lemon juice on top.

In relation to the original recipe, I double the batter and use lemon juice as well as the lemon zest. I feel that the lemon zest isn't quite enough to give it the lemon flavour that I expected from it. In the first batch I made, I mixed it exactly how it said, but when I added the cranberries I felt that there wasn't enough batter so I made a second batch but had no more lemon zest so I used some of the juice from the lemon. I didn't have enough to make the lemon glaze so I just brushed straight lemon juice on the top.

There you have it! Lemon Cranberry Muffins. You could also substitute the fresh/frozen cranberries for dried cranberries to make them more like Safeway Lemon Cranberry Muffins.



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