Post Thanksgiving Pot-Luck Lunch

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Lemon Cranberry Muffins

This week was the week of eating, eating, and eating some more!  Between Hanukkah and Thanksgiving (thanksukkah), work parties and leftovers, I know my oven was being utilized daily!  Throw in a late November birthday (Happy 28th birthday to my older brother, Ryan!) and fuggadeabboutit.  But seriously, I’ve been eating way too much.  That’s why this recipe was created with the words refreshingzesty, and light in mind!

Hot and fresh out of the oven!
Hot and fresh out of the oven!

This time of year, a my dad gets fresh cranberries from a friend at work.  We typically use them for a fantastic cranberry sauce on our thanksgiving table, but this year I wanted to do something different.  We froze them and I searched the internet for something delightful.  I found this recipe for Lemon Cranberry Muffins; the way she describes the muffins are mouth-watering!

My mouth is salivating with the memory of the smell of these bad boys in the oven!
My mouth is salivating with the memory of the smell of these bad boys in the oven!

Droolll

Golden Brown!
Golden Brown!

The recipe was VERY simple.  I actually got all the ingredients (minus eggs, of course) in a container earlier in the day to pop them in the oven during our thanksgiving dinner.  That’s right, the pot luck was AFTER gorging ourselves on pounds of turkey and stuffing.  FUN FACT about turkey; we all know its chock-full of L-tryptophan (think: the reason we’re zonked on the couch approximately 20 minutes after finishing dinner) but in addition to making us tired, it has a big role in allowing our bodies to produce serotonin which makes us relaxed and regulates our mood!

Fresh Cranberries! (*okay, freshly frozen, you caught me)
Fresh Cranberries! (*okay, freshly frozen, you caught me)

Back to the good stuff!

The recipe – Lemon Cranberry Muffins (makes about 10 muffins; I suggest 2x)

  • ½ cup plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • pinch salt
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tbsp lemon zest (I zest-ed the entirety of a small lemon)
  • 1/2 tsp vanilla extract
  • ½ cup oil
  • 2 cups fresh cranberries

Step 1: Preheat oven to 350 F.  Mix the yogurt, sugar, salt and eggs together in a large bowl.  Add the lemon zest and vanilla extract.  Meanwhile, In a separate bowl, mix together the flour and baking powder.

Step 2: Add dry ingredients to wet, and stir together until moistened.

Step 3:  Add oil and combine until batter is smooth.  Fold in cranberries.  Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.

Which one of these things is not like the other?
Which one of these things is not like the other?

If that picture of lemons doesn’t make your mouth water, then just get out of here! Lemon is one of my favorite things to cook/bake with, its so fragrant and truly has such variability!

bon appétit!
bon appétit!

Happy Baking! More to come soon!

:D
:D

 

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