Lemon and fresh cranberries pair beautifully to create tender, tart-and-sweet muffins that are just as fitting for breakfast as they are for the dinner table. These quick-to-disappear muffins are something I want to make for Thanksgiving too, which is coming very soon here in Canada. Then I plan to make them again for American Thanksgiving in November. Another batch or two will be gobbled down in between the two occasions. They are that good!
Cranberry Lemon Muffins
- 2 cups spelt flour or unbleached flour
- 1/2 cup oat bran or oat flour
- 3 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/8 teaspoon sea salt
- 1/2 cup butter or oil
- 2/3 cup pure honey
- 2 eggs
- 4 Tablespoons lemon juice (juice from 1 large lemon)
- 1/2 cup water
- 1/2 cup light brown sugar
- 2/3 cup chopped fresh cranberries
- Preheat oven to 350 degrees F (180 C). In a medium mixing bowl, stir together flours, baking powder, and ginger. Combine sugar and berries in a separate bowl and set aside.
- In a separate bowl, cream together softened butter or oil and honey. Beat in eggs until smooth. Add lemon juice and water and stir until well combined.
- Add dry ingredient mixture to wet mixture and stir to form an even batter. Fold in sugar coated berries and sugar.
- Line muffin cups with muffin liners or grease muffin tin cups. Pour in batter.
- Bake for 10 to 14 minutes or until middle of muffins tests done. Cool slightly and remove muffins from tin. Serve warm or at room temperature.