Recipe: Lemon Cranberry Muffins

Makes: 24 muffins.

Nutrient analysis per muffin
Calories 169
Protein 2.7 g
Sodium 75 mg
Phosphorus 39 mg
Calcium 37 mg
Potassium 39 mg

Ingredients:

• 3/4 c. unsalted butter, room temp
• 1 1/2 c. sugar
• 3 large eggs
• 1 1/2 tsp. vanilla extract
• 1 c. sour cream
• 1/4 c. fresh lemon juice
• 1 T. lemon zest
• 2 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 c. sweetened dried cranberries

Directions:

Heat oven to 350° F. Spray muffin pans with non-stick spray. In a medium bowl, sift together flour, baking powder and baking soda. Set aside. In a separate bowl, cream butter and sugar at low speed until fluffy, about 4 min. Continuing at low speed, add eggs one at a time, then add vanilla, sour cream, lemon juice and zest. Then add the flour mixture and beat until just mixed. Fold in the cranberries with a spatula and scoop batter into muffin pans. Bake 25 – 30 minutes until the muffins are lightly browned.