Spring rolls around every year and I get a huge craving for lemon flavor in pretty much anything I cook. This recipe was created one lazy Saturday morning, when I had a big bunch of lemons sitting in my kitchen just begging to be used. I add the cranberries in at the last minute and found them to be just the right touch. These are delicious directly out of the oven with the glaze drizzled over them for a warm sweet morning treat!
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ cup granulated sugar
1 tablespoon grated lemon rind
2 tablespoons lemon juice
3/4 cup light sour cream
½ cup egg subsitute (2 eggs)
¼ cup butter melted
2 teaspoons vanilla extract
¼ cup fat free milk
¼ cup dried cranberries (I used Craisins)
1 tablespoon of all purpose flour
Lemon Glaze
2/3 cup powdered sugar
2 tablespoons lemon juice
1 teaspoons vanilla extract
Mix together the first 5 ingredients in one bowl. In a separate bowl mix together the lemon juice through the milk. Make a well in the center of the dry ingredients and add the wet ingredients. Using a wooden spoon mix together the ingredients until everything is well incorporated. Do not over mix. Toss the cranberries in the all purpose flour then add to the muffin batter. Using an ice-cream scoop add the batter to greased muffin liners in a muffin tin. Bake at 400 degrees for 15-18 minutes until golden brown or center comes out clean. Take out of oven and immediately let cool on a wire rack. While muffins bake create lemon glaze by whisking together powdered sugar, lemon juice and vanilla. Drizzle evenly over the muffins and serve.
