Wednesday, May 2, 2012

Cranberry Lemon Muffins

Hello! My first day of freedom involved waking up at 11. Yes, I'm embarrassed. But I'm also well-rested for the month. The other night, I needed a quick breakfast treat to whip up and serve to those who came to hear my research presentation. Yes, if you participate, I feed you. Always. Joy the Baker is truly the hip Paula Deen of my generation. Her Browned Butter Cranberry Lime Muffins proved to be easy, quick, and delicious. I just changed a couple of things (for time and ingredient's sake) and got lots of compliments on these little jewels. I know cranberries are not exactly in season right now, but frozen cranberries work wonders.
Colorful and bubbly

Cranberry Lemon Muffins
From Joy
These simple muffins are great for entertaining or for a last-minute breakfast. With a simple lemon and cranberries from your freezer, you can make this cozy, not-too-sweet treat.

6 TB unsalted butter
1/3 cup skim milk
1 large egg + 1 egg yolk
1 t. vanilla
zest of 1 lemon
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 t. baking powder
3/4 t. salt
1 1/2 cups frozen cranberries
1/4 cup sugar (for topping)

step one: Take the cranberries out of the freezer and set on the counter. Preheat the oven to 350. Line or spray 12 muffin cups. Melt butter in a small saucepan on medium heat, melting the butter down until brown bits appear. Crackling sound will stop and butter will turn a light brown. Remove from the heat immediately and set aside. (You have just browned butter!)

step two: In a medium bowl, whisk milk, eggs, vanilla and lemon zest together. Add in the brown butter and stir. In a second bowl, whisk flour, sugar, baking powder and salt. Add the wet mixture to the dry and stir. Once combined, fold in the slightly thawed cranberries.

step three: Using a tablespoon or scoop, pour the batter among the 12 muffin cups (you might have a little extra...I had enough for 14 muffins). Sprinkle each muffin with sugar and bake until golden, about 18 minutes. Cool in the pan (on a rack) for 10 minutes and serve. (They taste good cold, room temp or's all good!)

Hope you're having a great middle of the week.

Happy eating!

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