Wednesday, March 28, 2012

Lemon Cranberry Muffins

Spring is here! We sure have had some strange weather here in Northern California. A very dry, warm winter and the spring has brought rain showers and colder weather but very unpredictable. 

Blossoms are in full-bloom here, and have actually been that way since February! On my way to drop of our daughter at school, I pass by a field of fruit trees that have a variety of different colored blossoms, and couldn't resist snapping some pictures of them. 

I was in the mood to make some of my favorite lemon muffins, but added a handful of cranberries to them to change them up. Yum! There are so many different ways you can substitute the ingredients in this recipe, so make sure you check out the Change It Up section at the bottom of this post. Happy Spring!

**This recipe is adapted from Cooking Light. See the original recipe here.

Muffin Recipe
Makes: 20-24 Prep: 20-30  minutes  Cooking Time: 20-25 minutes

1 cup all-purpose flour
1 cup whole-wheat flour or whole-wheat pastry flour
2 tsp baking powder 1/2 tsp salt
1 cup plain yogurt
3 TB lemon rind, grated (2-3 lemons)
4 TB olive oil
3 TB soy milk 
2 TB fresh lemon juice
1/2 cup agave syrup
1/4 cup honey 
2 large eggs
2 large egg whites
1/2 cup cranberries

1. Preheat oven to  350° F. Combine flour through salt in a large bowl. Stir well with a whisk.
2. Whisk together yogurt through egg whites in a small bowl.
3. Pour wet mixture into dry ingredients. Stir until combined. Add cranberries, give it a couple more stirs. 
4. Spray each muffin tin with cooking spray. Add 1/4 cup of batter per muffin tin or more if you want. Bake for 20-25 minutes, or until toothpick comes out clean in center of muffin. 
Who likes to change it up?

~Replace cranberries with 2 TB poppy seeds.
~Use orange juice instead of lemon, or use both.
~To make a glaze, mix together 1 c powdered sugar, 1/2 tsp lemon zest and 3 TB lemon juice. Brush on top of muffins when they are cooling.
~Add 1-2 TB flax seed meal for an extra fiber boost.

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