Lemon-Cranberry Muffins

Breakfast Today is brought to you by the Letter Mmmmm

Super_bugs reminded me that it's almost fresh cranberry season.

There's a cranberry bog in Southern Michigan that I believe, if i were to get my act together, I could visit, with the children, at harvest time. I may try that this year.

In any case, with cranberries on my mind and dried cranberries in my cupboard, I decided to make these for breakfast:

Lemon-Cranberry Muffins

I started with this recipe for Raspberry Lemon Muffins, and then slugmomodified it as follows:

INGREDIENTS

* 1 cup plain fat free yogurt
* scant 1/4 cup vegetable oil
* 2 tablespoons lemon juice ~ used juice from 1 lemon
* 2 eggs
* 1 teaspoon lemon extract (optional)
* 3 cups all-purpose flour
* 1-1/2 cups white sugar
* 1 tablespoon and 1 teaspoon baking powder
* scant 1/2 teaspoon salt
* 2 teaspoons grated lemon zest (bottled, plus what I scraped off the real lemon before I got tired of the effort)
* 1 cup dried cranberries
* 1/2 cup water


DIRECTIONS

1. Preheat the oven to 350 degrees F (200 degrees C). Grease two 12 cup muffin tins, or line with paper liners.

2. In a large bowl, mix together the yogurt, oil, lemon juice, eggs, lemon extract, dried cranberries, and lemon zest. Use an immersion blender to chop up cranberries into yogurt mixture. Stir in 1/2 cup water.

3. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, and salt. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups.

4. Bake for 17 to 22 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.