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Ingredients
- 1/2 cup plus 2 tablespoons sugar, divided
- 3/4 cup nonfat plain yogurt
- 1/3 cup canola oil
- 1 large egg
- 3 teaspoons freshly grated lemon zest, divided
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole-wheat flour
- 1/2 cup cornmeal, preferably medium or fine stone-ground
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped
Directions
- Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
- Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
- Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining l teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
- Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.
- Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
- Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped
- To Make Ahead: Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 149 | |
| Calories from Fat 59 | 40% |
| Total Fat 6.63g | 8% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 18mg | 6% |
| Sodium 381mg | 16% |
| Potassium 71mg | 2% |
| Total Carbs 20.94g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 14.48g | 10% |
| Protein 1.94g | 3% |
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