Cranberry Muffins

This is my favourite muffin recipe ever; not particularly sweet, packed full of tart cranberries, pretty much perfect.  If you’re one for the coffee-shop sugar-bomb muffin, you will not like these at all.

The original recipe as I was given it included a glaze of sugar and lemon juice that you drizzle over the muffins after they’ve baked, but I never bother because, while it’s delicious, it’s awfully messy.  And I’m not a huge fan of sugary things.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 egg
• 1 1/4 cups milk
• 1/3 cup vegetable oil (I use olive)
• 1/3 cup honey (I prefer maple syrup)
• 2 teaspoons lemon zest
• 1 1/2 cups cranberries (fresh or frozen)

Directions

1. Combine first 4 dry ingredients in a small bowl, sifting well.
2. Combine egg, milk, oil honey, and lemon rind in a large bowl.
3. Add dry ingredients.
4. Stir just until dry ingredients are moistened. Fold in cranberries.
5. Spoon batter into greased muffin tins. Bake at 400 F for 20-25 min or until golden.