Cranberry Lemon Mini Muffins

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, yolks & whites separated
• 1 1/3 cups All Purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 lemon, zested & juiced
• 1/4 tsp salt
• 1/2 cup Greek yogurt
• 1 tsp pure vanilla extract
• 1 cup fresh cranberries, roughly chopped
• 1 Tbsp Turbinado or sanding sugar, optional

1. 1. Preheat oven to 350u0b0F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each.
2. 2. In a separate bowl, stir together the dry ingredients and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then lemon juice with the vanilla extract. Beat just until smooth.
3. 3. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended.
4. 4. Spoon the batter into the prepared pan topping each muffin with a small sprinkle of the turbinado sugar. Bake at 350u0b0F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
5. Cool for 5 minutes before removing to cool completely.

butter, sugar, eggs, flour, baking powder, baking soda, lemon, salt, greek yogurt, vanilla, fresh cranberries, turbinado

Taken from www.epicurious.com/recipes/member/views/cranberry-lemon-mini-muffins-50161034 (may not work)