Lemon Yogurt Cranberry Muffins
|Vegetable oil||75 Milliliter|
|Lemon extract||1 1⁄2 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Lemon yogurt||1 Cup (16 tbs)|
|Coarsely chopped cranberries||1 Cup (16 tbs)|
|Lemon zest||1 Tablespoon|
In a large mixer bowl, beat together honey and oil until creamy.
Beat in eggs and lemon extract.
In another bowl, combine all-purpose flour, whole-wheat flour and baking powder.
Add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in cranberries and zest, stirring just until moistened.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 15 to 20 minutes.