Lemon-Cranberry Muffins

sa·lu·bri·ous /səˈlubriəs/ [suh-loo-bree-uhs] –adjective: favorable to or promoting health; healthful

Lemon-Cranberry Muffin

Though I like cooking, primarily because I love eating, I am a baker at heart.  Perhaps, this is why I became a scientist.  I’ve often said that baking and laboratory work were similar and like to call new recipes “experiments”.  This comment sometimes makes those who are about to consume what I’ve made a little uneasy!  Since I am not a morning person, as I’ve mentioned previously, one of the things I like to bake most is muffins.  I make a batch, individually wrap them in plastic wrap, and freeze in a bag.  In the morning, all I have to do is pull out a muffin from the freezer, unwrap, microwave for a few seconds and I’m good to go.  Cranberries are most often combined with orange, this recipe uses lemon instead which gives a slightly less sweet flavor.  The cornmeal gives the muffins a slightly crunchy texture.  I have found that these muffins taste best warm, so, serve them while still warm from the oven or microwave for a few seconds before eating.

Lemon-Cranberry Muffins

Adapted from EatingWell January/February 2011

12 muffins

Ingredients

• 1/2 cup sugar
• 3/4 cup nonfat plain yogurt
• 1/3 cup canola oil
• 1 large egg
• 3 teaspoons freshly grated lemon zest, divided
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup medium or fine corn meal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped
• 1 tablespoon turbinado sugar

1. Preheat oven to 400°F.  Coat a 12-muffin tin with cooking spray or line with paper liners.
2. Coarsely chop cranberries by placing the whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
3. Whisk 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.  Add the yogurt mixture and fold until almost blended.  NOTE:  the batter will be stiff.
5. Gently fold in the cranberries.  Divide the batter among the muffin cups.
6. Combine the turbinado sugar with the remaining teaspoon of lemon zest in a small bowl.  Sprinkle evenly over the tops of the muffins.
7. Bake the muffins until golden brown and they spring 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.

1 muffin: 183 calories, 7 g fat, 3 g fiber, 4 g protein, 28 g carbohydrates

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