These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest.
They’re great warm from the oven, but also keep well for a few days and freeze beautifully.
Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl.
Add the yogurt mixture and fold until almost blended.
Gently fold in cranberries.
Divide the batter among the muffin cups.
Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl.
Sprinkle evenly over the tops of the muffins.
Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes.
It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com.
Store it in the freezer.
(It’s OK if some of the paper is sticking out over the rim.)
Fill each cup as directed.
The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
