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Wednesday, December 2, 2009
Recipe / Priscilla Tsai Cranberry Lemon Muffins
Posted By Priscilla Tsai on Wed, Dec 2, 2009 at 12:56 PM
Feeling hefty after Thanksgiving feasting? Got leftover cranberries?
Make these light Cranberry Lemon Muffins. I originally found a recipe for Cranberry Lemon Muffins online, but it called for a whole lot of oil, sugar and unhealthy white flour. Unable to justify making these muffins for a healthy post-Thanksgiving breakfast, I tweaked the recipe to make them healthier and tastier.
In place of the 2 cups of white flour, I replaced one of those cups with whole wheat pastry flour. Instead of using a full 1/2 cup vegetable oil, I filled the 1/2 cup measuring cup mostly with applesauce and topped it off with oil. And because the applesauce provided a lot of natural sweetness, I was able to cut down the 1 cup of sugar too. The original recipe called for lemon extract, but to amp up the flavor, I subbed in a tablespoon of fresh lemon zest. I also added an extra handful of cranberries for good measure. And to add a final touch, I made a mixture of lemon zest and sugar to sprinkle on the tops of the muffins.
The results were so fantastic, my family asked me to make another double batch the next day.
Cranberry Lemon Muffins
Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 cup, minus about 4 or 5 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil and applesauce (fill up measuring cup mostly with applesauce and then top off last tablespoon or so with oil)
1 tablespoon lemon zest
1 1/4 cup fresh cranberries, halved
For topping:
1 tablespoon lemon zest
2 tablespoons sugar
Directions
1. In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil/applesauce and lemon zest. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Mix together topping ingredients in a small bowl.
2. Fill paper-lined muffin cups almost full; sprinkle with topping. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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