Lemon Cranberry Muffins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 1/2 cups fresh or frozen cranberries

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together with a whisk.
3. In a small bowl, melt butter. Add eggs, buttermilk, vanilla extract, and lemon zest. Stir to combine.
4. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in cranberries.
5. Grease a 12-cup muffin tin. Divide batter evenly among the cups.
6. Bake 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Lemons are a rich source of vitamin C.
• Cranberries are a type of berry native to North America.
• Muffins are a type of quick bread, meaning they don't require yeast for leavening.