The amount of sugar was incorrect. Sorry.
* Exported from MasterCook *
Muffins, Lemon-Cranberry
Recipe By :
Serving Size : 12 Preparation Time :0:25
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar -- divided, plus
2 tablespoons sugar
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 -- (see Note)
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 (see Tip)
Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking
spray or line with paper liners.
Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon
juice and vanilla in a medium bowl.
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.
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.
Tips & Notes
Make Ahead Tip : Individually wrap in plastic and freeze in a freezer
bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap
muffin in a paper towel and microwave on High for 30 to 60 seconds. |
Equipment: Muffin tin with 12 (1/2-cup) cups
Note: 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 and online at bobsredmill.com
or kingarthurflour.com. Store it in the freezer.
Tip: To make quick work of chopping cranberries, place whole berries
in a food processor and pulse a few times until the berries are
coarsely chopped
Description:
"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."
Source:
"From EatingWell: January/February 2011"
S(Internet Address):
"http://www.eatingwell.com/recipes/lemon_cranberry_muffins.html";
Start to Finish Time:
"1:00"
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Per Serving (excluding unknown items): 188 Calories; 7g Fat (32.0%
calories from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber;
18mg Cholesterol; 248mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.