Lemon Cranberry Muffins
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Lemon Cranberry Muffins
Ingredients
- Sugar - 2.6 oz
- Natural Yogurt - 6 fl oz
- Egg white - 1 piece
- Vegetable Oil - 7 fl oz
- Meyer Lemon Juice - 1 fl oz
- Vanilla extract - 0 fl oz
- Grated Lemon Zest - 0 fl oz
- Coarsely Ground Rye Flour - 6.7 oz
- Corn Flour for Polenta - 2.1 oz
- Baking Powder - 0.4 oz
- Salt - 0.1 oz
- Activated Baking Soda - 0.2 oz
- Dried cranberries with sugar - 6.7 oz
Step by Step guide
Step 1
Preheat the oven to 392°F. Grease a muffin tin or place paper liners in each cup.
Step 2
In a bowl, mix 75 g of sugar, yogurt, vegetable oil, egg, lemon juice, and zest (15 ml) and vanilla.
Step 3
In another bowl, combine both flours, baking powder, baking soda, and salt. Add the yogurt mixture, mix well, and gently fold in the cranberries.
Step 4
Divide the batter among the muffin cups.
Step 5
Mix the remaining sugar and lemon zest. Sprinkle on top of the batter.
Step 6
Bake for about 20–25 minutes until cooked through and golden brown.
Step 7
Cool for 10 minutes and remove from the tin.
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