lemon cranberry muffins.

we were invited to some friends for a fall harvest dinner party last night and i made these little pretties.  should have made more- they were devoured- even by the kids.

lemon cranberry muffins makes 1 dozen
1/2 c. plain yogurt
1 C. sugar* 
3 eggs, beaten
pinch of salt
1 1/2 C. flour
2 tsp. baking soda
1 1/2 T. lemon zest
1 drop of doTerra lemon essential oil (optional)
1/2 tsp. vanilla
1/2 C. canola oil**
2 C. fresh cranberries, rinsed

preheat oven to 350.  mix yogurt, sugar, salt, and eggs together.  add lemon zest, lemon oil and vanilla. in a separate bowl, mix flour and baking powder. add dry to wet and stir until moist.  add in oil and mix until the batter is smooth.  fold in berries.

bake 20-25 mins., testing with a toothpick inserted in the center for doneness.  toothpick will come out clean when done.

brush each muffin with simple syrup and a drizzle of sugar.

lemon simple syrup
1/4 c. fresh lemon juice
1/4 c. white sugar

heat gently over medium heat until sugar is dissolved.


*(i'm going to try a sugar substitute, like agave or stevia next time i make these...i'll let you know)

**i'm also going to try plain applesauce in place of oil next time.  

i usually like to make a recipe as it is intended the first time to see how the taste is and then begin to experiment with healthier substitutes for sugar and oil.  sometimes it significantly affects flavor and texture.

recipe and pic from here.