lemon-cranberry muffins

Ingredients:

• 2 1/2 cups flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• Zest of 2 Meyer lemons, about 1 T.
• 1 1/4 cups buttermilk
• 6 Tbsp. butter
• 2 large eggs
• 1/4 tsp. almond extract
• Juice of 1 Meyer lemon, about 1/4 cup
• 1 cup dried, fresh, or frozen cranberries
  (I used frozen)

Preparation:

• Preheat the oven to 400 degrees, and grease your muffin pan.
• Combine the dry ingredients: flour, sugar, baking powder and soda, salt, and lemon zest in a large bowl.
• Melt the butter and whisk together quickly with the buttermilk (it helps if the buttermilk is not ice cold);
• whisk in the eggs.
• Add the almond extract and lemon juice and stir to blend.
• Fold the wet ingredients into the dry by adding all at once, folding together until just blended (overmixing will make a tough muffin.)
• Fold in the cranberries.
• Divide the batter among the muffin cups and bake for 18-22 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.

notes:

• I used regular lemons instead of meyer lemons and the muffins were not to tart (in fact they could have still be more tart in my opinion)
• Also, I would recommend using more cranberries

Prepared: 2010-11-18

Categories: Muffins

Makes: 12 muffins

Recipe Source: weeklydish.com