Lemon Cranberry Muffins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 lemon, zest of
• 1 lemon, juice of
• 1 cup fresh cranberries, halved
• 1 cup milk
• 1 egg
• 1/4 cup oil

Directions

1. 1

   Preheat oven to 400ºF.

2. 2

   Stir flour, baking powder and salt together.

3. 3

   In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.

4. 4

   In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.

5. 5

   Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.

6. 6

   Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.

7. 7

   I have no idea how long these take in a 12-cup pan.