Here is the recipe that I always use (courtesy of Eating Well - January/February 2011):
- 1/2 cup plus 2 tablespoons sugar, divided
- 3/4 cup plain yogurt
- 1/3 cup Ontario canola oil
- 1 large Ontario egg
- 3 tsp freshly grated lemon zest (from who-knows-where)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups Ontario flour
- 1/2 cup Ontario cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh or frozen Ontario cranberries
Whisk 1/2 cup sugar, yogurt, oil, egg, 2 tsp lemon zest, lemon juice and vanilla in medium bowl. In another bowl, whisk together 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.
Divid the batter into the muffin cups. Combine the remaining 2 tbsp sugar and remaining 1 tsp lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins. Bake the muffins until golden brown - 20 - 25 minutes.