Ingredients

Instructions

  1. Preheat oven to 400ºF.
  2. Stir flour, baking powder and salt together.
  3. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
  4. In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
  5. Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
  6. Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
  7. I have no idea how long these take in a 12-cup pan.