lemon cranberry muffins

This has been a good weekend. It was full of haircuts, pitchers of sangria, barbeques, movie theatres and friends.  It did have its low points - I did a pretty sick load of dirty dishes, but I quickly rewarded myself with fruit salad and homemade muffins. Yum!

This batter is so versatile. I've used it as a loaf, in muffins... even as the cake base for a trifle. It's light, wonderful and not overly sweet. The muffins aren't too filling, but that's okay... you can eat three of them. I won't look.

lemon cranberry muffins
Adapted from melanie71's member recipe on Epicurious.com

1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
3/4 cup granulated sugar
3/4 cup plain yogurt
1/3 cup melted unsalted butter or vegetable oil (I've used both)
1 tbsp minced lemon zest
1 cup whole cranberries (blueberries are also nice)


Preheat oven to 350ºF and grease or line a muffin tin.

Combine flour, baking powder, baking soda and salt in a medium bowl.

In a second bowl, mix together eggs, sugar, yogurt, butter or oil and lemon zest.

Make a well in the dry ingredients, then add the wet. Using a wooden spoon or spatula, comine the dry ingredients with the wet until no flour patches remain. Fold in the cranberries.

Bake for 20-25 minutes, or until the tops are golden and a cake tester comes out clean.