With a few left over cranberries in the fridge during the holiday season, I wanted to find a way to incorporate them into a warm winter breakfast. I knew waffles would be a no-go (My blueberry waffles turned out wonderfully this summer, but whole fruits/berries in Belgium waffle makers makes a mess, and the waffles are difficult to get out). My next thought was muffins, and I had everything I needed to make them.
The lemon & cranberry combination works well together in these muffins. The cranberries are quite tart, but the muffin itself is just sweet enough to counteract the tartness. They store well in a tupperware for a couple days, making them a great Sunday breakfast, with leftovers to eat the next few mornings. (And they're easy to bring with on the commute to work when you're running behind... Not that I ever get a late start on these early, dark mornings...)
LEMON CRANBERRY MUFFINS (Adapted from Food Republik)
Makes approximately 14-16 muffins
1 - 6oz container of lemon yogurt
1 cup granulated sugar
3 large eggs
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 teaspoon lemon extract
1/4 cup oil
2 cups fresh cranberries
Preheat oven to 350 F. Mix the yogurt, sugar, salt, eggs and lemon extract together in a large bowl.
In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet, and stir together until moistened.
Add oil and mix until batter is smooth and homogeneous. Fold in cranberries.
Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.