Lemon-Cranberry Muffins

It's a new year! With low temps and snow, what better way to warm up the home then with some citrus and fruit based muffins?
I was surprisingly pleased on the texture and marriage of flavors with this lemon, cranberry & cornmeal undertone. The muffin is healthier than expected with only 187 calories...enjoy!:)

Lemon-Cranberry Muffins

INGREDIENTS:

• 1/2 cup plus 2 tablespoons sugar, divided
• 3/4 cup nonfat plain yogurt
• 1/3 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
• 1/2 cup cornmeal, preferably medium or fine stone-ground
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped 
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• Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
• Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
• Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.
• Nutrition:

Per muffin: 187 calories; 7 g fat ( 1 g sat , 4 g mono ); 18 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 4 g protein; 3 g fiber; 255 mg sodium; 96 mg potassium.

This recipe can be found off Eating Well's website:

http://www.eatingwell.com/recipes/lemon_cranberry_muffins.html

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