My effort on this part of my blog has been, let’s say…lackluster?
Living at college for months at a time means too much work and no access to a kitchen. It’s really unfortunate, and I would do anything for my own stove top even. (and for better laundry access, but hey you can dream). When I do find some free time in my schedule, trust me this is rarer and rarer, I think up some ideas for this blog. This summer I hope to be posting semi regularly here.
But for now enjoy a quick recipe that caters to our shifting season. Warm and fluffy muffins which feature the fruit of the fall and winter months (cranberries!) and that which I associate with the spring and summer months (lemons!). These are only slightly adapted from Smitten Kitchen’s recipe which she adapted from Cook’s Illustrated. Recipes are a bit like history in that way.
Cranberry Lemon Muffins
(Makes not quite a baker’s dozen aka 11 muffins)
- 5 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 6 oz. container of plain greek yogurt
- Splash of half and half
- 1 lemon zested
- 1/2 lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cranberries (I used fresh which were then frozen, no need to defrost)
- Preheat the over to 375 degrees Fahrenheit. Line a muffin tin with 11 paper liners and spray with some nonstick spray
- Beat the butter and sugar with an electric mixer until light and fluffy.
- Add egg and beat well, then yogurt, lemon juice and zest.
- Combine flour, baking powder, baking soda and salt into a bowl. Add the dry ingredients to the rest of the batter and mix until combined.
- Fold in the cranberries.
- Using an ice cream scoop fill the liners up until 3/4 full.
- Bake for 25 to 30 minutes, until the tops are golden and a tester inserted into the center of muffins comes out clean. Let cool for a bit but eat warm!