Lemon muffins with cranberries

Recipe for those muffins comes from Eating Well website . Unfortunately I could not make exactly the same ones, as white whole wheat flour wasn't available for me. I have replaced it with whole grain spelt flour. Those muffins are really delicious. They are lemony, very fluffy and soft covered with crunchy sugar and lemon zest mixture. They are also low in calories.

Ingredients for 12-16 muffins:

• 110g sugar
• 200 ml low fat yogurt
• 80 ml canola oil
• 1 egg
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla bean paste
• 205g whole grain spelt flour
• 86g cornflour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 140g fresh or frozen cranberries

Ingredients for sweet topping:

• 2 tbsp sugar
• 1 tsp lemon zest

sugar and lemon zest mixture

Start with making lemon zest and sugar mixture. Finely great the lemon, only yellow part, take 1 tsp of it add sugar and combine together. Set aside.

Preheat the oven to 200C. Line muffin tin with paper cases.

In a big bowl sift the sugar, add yogurt, oil, egg, lemon zest and juice, vanilla. Whisk all ingredients together.

In separate bowl whisk the flours, baking powder, soda, sat. Pour the yogurt mixture into dry ingredients mixture. Combine them together. Do not over stir the batter. At last fold in the cranberries. 

Spoon the batter into muffin cases.  Sprinkle top of each muffin with prepared earlier sugar and lemon zest mixture. 

Bake for 20-25 minutes. check with toothpick if baked inside. After baked let them cool down in baking tin for a few minutes. Then transfer to the wire rack. The muffins are very tasty as much warm, but not hot, you might burn your mouth with hot fruits,  as cold. Enjoy !