This morning while our neighbours to the south were prepping for turkey and cranberry sauce, the rest of us are all business as usual. I had a meeting this morning and decided to bake some muffins for it. Super quick muffins on a weekday? What’s not to love? I had a lone Meyer lemon in the fridge and some frozen cranberries that I had stocked up on for a less than a dollar a bag after our Thanksgiving last month. Cranberries seem ideal for the season and I’m glad I used fresh ones rather than dried ones in this recipe. As for the lemon, a plain ol’ one will do just fine, but the Meyer worked beautifully and these muffins were so fragrant and lemony.
Enjoy these for breakfast or a late afternoon snack with tea. They are very light in texture and packed full of flavour. And did I mention really, really easy to whip up and really, really easy goin’ down.
meyer lemon & fresh cranberry muffins
1/2 c canola oil
1/2 c sugar
juice of 1 meyer lemon + enough milk to form 1 cup of liquid
1 3/4 c flour
3 t baking powder
1/2 t salt
zest of 1 lemon
1 c of fresh or frozen cranberries
Preheat oven to 400. Oil up muffin tins. Mix together the first 4 ingredients (oil through milk/juice) in a large bowl. In a smaller bowl, combine the remaining ingredients until the cranberries are nicely coated in the flour mixture.
Add the dry into the wet and combine until just blended. Drop by spoonful into the prepared tins until each tin is 3/4 full of batter. Bake for 20 – 25 minutes. Makes 12 muffins.