Lemon- Cranberry Muffins

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.


Ingredients

• 1/2 cup plus 2 tablespoons sugar, divided
• 3/4 cup nonfat plain yogurt
• 1/3 cup canola oil
• 1 large egg
• 3 teaspoons freshly grated lemon zest, divided
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups white whole-wheat flour
• 1/2 cup cornmeal, preferably medium or fine stone-ground
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped

Directions

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

Tips!

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores. Oh, and you might want to store it in the freezer.