Cranberry Lemon Muffins

cranberry lemon muffins

1 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup plain yogurt
1/2 cup applesauce
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
Zest of one lemon
1 cup cranberries, fresh or frozen

Preheat the oven to 400 degrees.
Line a muffin tin with wrappers, or grease well.
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
In another bowl, whisk together the eggs, yogurt, apple sauce, oil, vanilla, and lemon zest.
Add the wet ingredients to the dry and whisk together until just combined.
Fold in the cranberries.
Fill each muffin tin 2/3 full with the batter.
Bake in the preheated oven for 20-25 minutes, or until puffed, firm, and golden brown on top.

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