Another quick throw together treat that will please. These muffins are just sweet enough to offset but not ruin the sharpe tangy tartness of fresh, and still seasonal cranberries. A perfect use up if you still have some kicking around.
I just cleaned up at the grocery store today and took a few bags home, $0.99! Who can pass that up?
1 cup fresh cranberries
1 TBSP lemon zest
1/2 cup white sugar
2 1/2 cups white flour
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
4 TBsp melted salted butter
1/4 cup vegetable oil
1 cup 1% milk
1 tsp vanilla extract
1/2 tsp lemon extract or juice
Prepare muffin sheet with non stick baking spray and fill tray with paper muffin cups.
Preheat oven to 425 degrees
In medium bowl toss cranberries with lemon zest and a spoon full of sugar.
In another medium bowl mix together flour, baking powder, and salt.
In stand mixer combine sugar, eggs, butter, and oil.
Once creamed together add milk and vanilla.
Next add dry ingredients.
Mix until just combined and then fold in cranberries by hand.
Pour into prepared muffin tray.
Bake for 15 mins. Remove and allow to cool.
* if desired you can whip up a glaze with icing sugar and lemon juice for a quick topping. Pour over muffins once cooled.
These have such a great tartesweetness. Perfect for an afternoon snack!