Lemon Cranberry Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 lemon, zest of
• 1 lemon, juice of
• 1 cup fresh cranberries, halved
• 1 cup milk
• 1 egg
• 1/4 cup oil

1. Preheat oven to 400u0b0F.
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.

flour, baking powder, salt, sugar, lemon, lemon, fresh cranberries, milk, egg, oil

Taken from www.food.com/recipe/lemon-cranberry-muffins-272161 (may not work)