It is official. I am on a cranberry binge. In the past few weeks, I have made four (yes, 4!) batches of muffins, all containing cranberries. Although, in my defense, I have varied them a bit. 🙂

If you’re interested, here are a couple of the recent cranberry-related recipes:

• Cranberry-Orange Muffins
• Mini Cranberry Bundt Cakes

INGREDIENTS: Yields 12 small muffins

• 1 & 1/2 cups organic unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 cup organic lemon yogurt
• 1 cup organic evaporated cane sugar
• 3 organic eggs
• 2 tablespoons grated organic lemon zest
• 1 tablespoon fresh organic lemon juice
• 1/2 teaspoon organic vanilla extract
• 1/2 cup organic vegetable oil & 1 tablespoon for greasing the tins
• 2 cups fresh (or frozen) cranberries ~ rinsed

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, vanilla, and oil.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. Gently fold in the cranberries.
6. Grease your muffin tins with oil by using a silicone brush.
7. Fill the muffin tins. 
8. Bake 25-30 minutes or until a toothpick inserted in the center of the muffins comes out clean.
9. Drizzle with Lemon Zest Glaze. Optional.