I stood in front of the open fridge and just took a mental inventory of what was there and I had some lemons and also some fresh cranberries. Hmmm... now what? I found a recipe for Lemon Cranberry Muffins.
I can't believe this was the first time I'd ever made this variety of muffin. It's easy (my favourite), you do it all by hand and it takes 5 minutes to put together. That's a good recipe!
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp salt
3/4 cup sugar
zest of 1 lemon
juice of 1 lemon
1 cup (I used more) fresh cranberries
1 cup milk (I used 2%)
1/4 cup oil
Preheat oven to 400 F
Sift flour, baking powder and salt together
In a separate bowl mix sugar with lemon zest mixing well to incorporate zest to sugar, add to flour mixture
In a measuring cup pour in milk and lemon juice; allow to sit for a few minutes (it'll look like buttermilk)
Add egg and oil and whisk all together
Make a well in the dry ingredients, add liquid and stir only until blended, add cranberries
If you have large muffin tins, spray one tray of six with non stick and scoop even amount to each one. The smaller muffin tins (12/tray) will work also, just adjust baking time accordingly.
Bake large muffins for 23 minutes (depending on your oven); mine were done in 20 minutes
NOTE: These muffins are so good and I'd compare them to any good lemon cranberry muffins anywhere! They're not dry, cake like with a twist of tang.