Citrus Cranberry Corn Muffins

These Citrus Cranberry Corn Muffins are topped with sugared lemon and orange zest and filled with a mix of both fresh and dried cranberries for a sweet and tangy taste explosion!

Ingredients:

1/2 cup sugar

3/4 cup lemon flavoured yogurt (you could use vanilla)

1/3 cup vegetable oil

1 egg

zest of 1/2 lemon

zest of 1 orange

1 tsp vanilla

1 tbsp fresh squeezed lemon juice

1 tbsp fresh squeezed orange juice

1 1/2 cups flour

1/2 cup cornmeal

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup fresh or frozen chopped cranberries

1/2 cup dried cranberries

2 tbsps sugar

Begin by zesting both the orange and half a lemon. Mix the zests together then divide in half. Juice both the fruits too. I used frozen cranberries and quartered them while still somewhat frozen. 

Whisk 1/2 cup sugar, yogurt, vegetable oil and egg together. Add 1/2 of the zest, lemon and orange juice and the vanilla.

Now mix the flour, cornmeal, baking powder, baking soda and salt together and add to the wet ingredients. Mix just until combined. 

Fold in all the cranberries.

In a small bowl combine the remaining half of the zests with 2 tbsps sugar. 

Fill a lined muffin tin with batter and top with the sugared zest.

Bake at 400°F for 20-25 minutes or until a cake tester comes out clean.

Makes 12 muffins

You may want to double the recipe!