Monday, December 12, 2011

Cranberry Lemon Muffins

½ cup plain yogurt
1 cup granulated sugar
3 large eggs
pinch salt
1 ½ cups all-purpose flour
2 tsp baking powder
1 1/2 tbsp lemon zest
1/2 tsp vanilla extract
½ cup oil
2 cups fresh cranberries
1.  Preheat oven to 350 F.  Mix the yogurt, sugar, salt and eggs together in a large bowl.  Add the lemon zest 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, mix, mix until batter is smooth and homogeneous.  Fold in cranberries.
4.  Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.
Lemon Simple Syrup
1/4 cup fresh lemon juice
1/4 cup granulated sugar
In a small saucepan, heat the lemon juice and sugar together gently until all the sugar dissolves.  Brush over muffins.

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