Name: Lemon-Cranberry Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup plus 2 tablespoons sugar, divided; 0.75 cup nonfat plain yogurt; 0.33300000429153 cup canola oil; 1 large egg; 3 teaspoons freshly grated lemon zest, divided; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 1 1/2 cups white whole-wheat flour (see Note); 0.5 cup cornmeal, preferably medium or fine stone-ground; 2 teaspoons baking powder; 1 teaspoon baking soda; 0.25 teaspoon salt; 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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